Mulligatawny

Name: Mulligatawny
Prep time: 20 min
Cook time: 40 min
Total time: 45 min
Yield: 4
Cuisine: Asian, Indian, Indian Curry Garlic Soup, Indian Carrot Curry
Ingredients: 2 chicken breast fillets; 2 onions; 2 Garlic cloves; 2 tsp fresh chopped ginger; 2 carrots; 2 Tomatoes; 3 tbsp ghee; 0.5 tsp chili powder; 0.5 tsp turmeric; 0.5 tsp ground coriander; 0.5 tsp cumin; 0.5 tsp garam masala; 600 ml chicken broth (instant); Salt; pepper (from grinder); 100 ml coconut milk (unsweetened, can); 3 tbsp almond flakes; 2 tbsp lemon juice; 2 tbsp chopped cilantro

Prep: 20min

| Servings: 4 | Cook: 40min

Mulligatawny is a recipe with fresh ingredients from the Healthy Stew category. Try this and other recipes from Spoonsparrow!

Ingredients

2 chicken breast fillets
2 onions
2 Garlic cloves
2 tsp fresh chopped ginger
2 carrots
2 Tomatoes
3 tbsp ghee
0.5 tsp chili powder
0.5 tsp turmeric
0.5 tsp ground coriander
0.5 tsp cumin
0.5 tsp garam masala
600 ml chicken broth (instant)
Salt
pepper (from grinder)
100 ml coconut milk (unsweetened, can)
3 tbsp almond flakes
2 tbsp lemon juice
2 tbsp chopped cilantro

Instructions

1.
Cut the chicken into 1 cm cubes. Peel and finely dice onions and garlic. Peel carrots and cut into small cubes. Blanch tomatoes for a few seconds, cool, peel, quarter, seed, and finely dice.
2.
Heat ghee in a pot, sauté carrots and onions for 3 minutes while stirring. Add chicken, garlic, and ginger; sprinkle with ground spices and cook for another 30 seconds while stirring. Pour in chicken broth, season with salt and pepper, cover, and simmer on low heat for 30 minutes.
3.
Add coconut milk and simmer for an additional 5 minutes. Toast almond flakes in a dry pan without oil.
4.
Serve the soup on plates, drizzle with lemon juice, and sprinkle with cilantro and toasted almond flakes.