Chicken Mulligatawny Soup
The recipe Chicken Mulligatawny Soup can be made in around 45 minutes. This main course has 368 calories, 27g of protein, and 10g of fat per serving. This recipe serves 6. For $2.5 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 36 would say it hit the spot. It is brought to you by Foodista. Autumn will be even more special with this recipe. Head to the store and pick up apples, basmati rice, cayenne pepper, and a few other things to make it today. With a spoonacular score of 74%, this dish is pretty good. Chicken M
Instructions
- 1
Heat the butter in a large pot over medium heat.
- 2
Add the onions, celery, carrots, apples and ginger. Saut for 5 minutesstirring occasionally.
- 3
Mix in the flour, curry powder and cayenne pepper. Stir another 3-5 minutes, then add the chicken stock, rice chopped chicken and 1 tsp. salt.Bring to a boil and lower the heat to a simmer. Simmer for 15 minutesor until the rice is tender and the chicken has cooked through.
- 4
Add the coconut milk and salt and pepper to taste.
- 5
Garnish with toasted almonds or cilantro!
Recipe from foodista.com
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Ingredients (14)
- •2 apples, peeled and chopped
- •1/2 cup basmati rice
- •2 teaspoons butter
- •1 cup chopped carrots
- •1/8 teaspoon cayenne pepper
- •1 cup sliced celery
- •2 liters chicken stock
- •2 tablespoons curry powder
- •3 tablespoons flour
- •1 tablespoon freshly grated ginger
- •3/4 cup lite coconut milk
- •1 onion chopped
- •Salt and pepper
- •1 pound boneless, skinless chicken breast, chopped