Mulligatawny Soup (my fave at Bombay restaurant) kellybakes/kelly-bakes/2013/12/17/festivus-mulligatawny-soup Ingredients: 2 boneless skinless chicken breasts 4 T butter 2 T olive oil 1 medium white onion, diced 3 garlic cloves, minced 2 T fresh ginger, minced 2 tsp flour 2 tsp cumin 1 1/2 tsp garam masala 2 tsp tumeric 1/2 tsp cayenne 1/2 tsp crushed red pepper 1/2 tsp cardamom 1/2 tsp curry powder 8 cups chicken stock 2 cups red lentils 2 apples, peeled, cored and chopped (I used granny smith) 1 can unsweetened coconut milk cooked basmati rice or naan for serving (optional) Directions: In a small bowl, mix together garam masala, cumin, turmeric, cayenne pepper, crushed red pepper, cardamom and curry powder. Set aside. In a Dutch-oven or 7 qt pot, heat 2 tablespoons of olive oil over medium heat. Add boneless chicken and brown each side. Cover the pot and cook for 10 minutes. Remove the lid and place the chicken on a plate to cool. Melt the butter in the pan. Add the onion, garlic and ginger. Turn the heat to low and cook the onions until they begin to sweat and then caramelize, approximately 5-7 minutes. Add the spice mixture to the pan, stirring frequently so the spices do not stick to the bottom of the pan. Cook for 1-2 minutes. Toss the chicken in the flour. Add back to the pan. Stir a few times and cook for one minute. Cover with chicken stock. Add lentils and apples. Cook for 45 minutes or until the lentils are tender. Stir in the coconut milk and cook an additional five minutes. Ladle directly into bowls or serve over rice.
Posted on: Sat, 16 Aug 2014 22:36:18 +0000
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