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Foodie Friday: Mulligatawny

We all have those recipes that we think of on the low days. The days when you’re worn out, the weather sucks, and you can’t quite seem to shake the sniffle and scratch going on in your sinuses. On those days you want some comforting and familiar and hearty, and this soup is our solution to that.

Some people like to serve it over rice, but we like it better with the rice cooked in. We’ve tried it with different types of apples, different types of meat, and different amounts of various ingredients, but this is the mix that makes us the happiest. Feel free to tweak it to the perfect comfort food for you.

And yes, I can hear Seinfeld’s Soup Nazi in the background whenever I make it (No soup for you!).

Mulligatawny (adapted from here)

  • 2 whole Boneless Skinless Chicken Breasts, Cut Into Bite-Sized Pieces
  • Salt And Black Pepper To Taste
  • 4 Tablespoons Butter
  • 1 whole Medium Onion
  • 3 cloves Garlic, Minced Finely
  • ¼ cups All-purpose Flour
  • 1 heaping Tablespoon Curry Powder (really good powder makes a HUGE difference here)
  • 32 ounces, fluid Chicken Broth
  • 1 can coconut milk
  • 1 whole Granny Smith Apple, Peeled And Diced
  • 3/4 cup uncooked rice

Season diced chicken with salt and pepper. Heat 2 tablespoons butter over medium-high heat. Add chicken and cook, stirring occasionally, until golden. Remove chicken to a plate. Set aside.

In the same pot, add butter and reduce heat to medium. Add diced onion and garlic and stir to cook. Onions should be starting to brown.

Sprinkle flour over onions. Stir to combine, then stir in curry powder. Cook mixture over medium heat for one minute, stirring constantly.

Pour in chicken broth. Stir to combine, then cook for five minutes. Add coconut milk, salt, and pepper, then cook for another five minutes.

Add rice and stir well. Cook for about five minutes, stirring often to keep the rice from sticking to the bottom.

Add chicken and diced apple and cook for another 5 to 10 minutes, stirring occasionally, or until rice is done. Turn off and allow to stand 5 or 10 minutes before serving. Top with cilantro and chives for a little freshness.

Cozy comfort.

2 responses »

  1. Pingback: Foodie Friday: Curried Chicken Salad « lollingabout

  2. Pingback: Foodie Friday: Fire-Pot Soup « lollingabout

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