Chicken Mulligatawny Soup

The name arrives from pepper water and curry. It it this combination that adds flavor to the dish. This is an old dish and has not lost its charm even in today's world.

Preparation time: 15 min
Cooking time: 1 hour
Servings: 4


1/4th cup of vegetable oil
3 onions chopped finely
3 chopped garlic cloves
1 ½ tablespoons of garam masala
1 ½ tablespoons of coriander powder
1 teaspoon of turmeric powder
½ teaspoon of cayenne pepper
2 bay leaves
2 cups of dry red lentils
8 cups of low-salt chicken broth
2 cups of diced chicken that is cooked
1 cup unsweetened coconut milk
3 tablespoons of lemon juice
2 cups of basmati rice
Two or three lemon wedges

  1. Take a large deep pot and pour the vegetable oil. Set the flame to medium and heat the pot for about 5 to 8 minutes.
  2. Add chopped onions into the pot and cook. It would take about 10 minutes for the onions to turn to golden brown color under medium flame. Stir frequently to avoid overheating.
  3. Add chopped garlic and deep-fry for about 2 minutes.
  4. Add garam masala and stir the mixture for 4 minutes.
  5. Add lentils and stir until they are coated with the already mixture in the pot.
  6. Add  the chicken broth into the pot and stir well.
  7. Turn the flame to medium and simmer the pot for 20 minutes. This will make lentils go tender.
  8. Blender the soup until it becomes smooth.
  9. Add diced chicken, unsweetened coconut milk and lemon juice to the pot. Stir for about 5 minutes before bringing it down from the cooking stove. Add cayenne pepper and salt to taste . 

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