The first time I tried mulligatawny was from the Harmons hot soup bar. Normally I’m not a fan of curry, but the soup was delicious, so I searched out a recipe from Food Network and found one from a restaurant owner in Massachusetts. I made a few modifications, like adding more chicken, potatoes, and curry powder. The additions make it more like a stew because it gets thicker, but I love it that way. And it’s even better if you serve it with naan and dip the naan in the soup.
This is naturally gluten free, and I’ve even made it dairy free before by using a can of coconut milk instead of cream (the picture below is made with coconut milk). You couldn’t taste coconut at all, probably because of the curry powder–I was delightfully surprised. And this freezes well in a gallon bag.
Indian flavors in a hearty soup, perfect with naan.
- 1 c. Onion, diced
- 4 – 6 Carrots, diced
- 4 Celery stalks, diced
- 4 Small Potatoes, diced
- ½ c. Butter
- 1 1/2 Tbsp. Cornstarch
- 4 Tbsp. Curry Powder
- 8 c. Chicken Stock
- 2 Granny Smith Apples, peeled, cored, and diced
- 1/2 c. Uncooked rice (then cook)
- 1 Rotisserie Chicken, broken down into bite size pieces
- 1 tsp. Salt
- 1/4 tsp. Dried Thyme
- 1/2 tsp. Pepper
- 1 c. Cream, hot (or 1 can of coconut milk)
In a large stockpot over medium heat, add the onions, carrots, celery, potatoes, and butter. Cook until tender but do not burn. Stir in the cornstarch and curry powder, and cook for 3 minutes. Pour in the chicken stock and let simmer for 30 minutes. Then add the remaining ingredients except the cream. Let simmer for 15 minutes, then add the cream. Add more spices or liquid as needed. Serve with naan.