Mulligatawny (Spicy Chicken Indian Soup)
6 servings
30 minutes
Mulligatawny is a spicy Indian soup with a rich history rooted in the era of British colonialism. The name comes from the Tamil 'milagu tanney', meaning 'pepper water'. This soup embodies a fusion of Indian spices and European culinary traditions. Its flavor is a harmony of tender chicken, aromatic spices, and a rich broth that warms and energizes. The addition of parsnip, carrot, and potato gives it softness, while red curry paste adds a spicy note. It is served with basmati rice that absorbs all the richness of flavors and fresh cilantro to complete the composition. This soup is perfect for a cozy home dinner or for exploring traditional Indian cuisine. It is nutritious, fragrant, and leaves a long-lasting pleasant aftertaste.
1
Cook rice in boiling salted water until done. Drain.
- Basmati rice: 120 g
- Salt: 1 teaspoon
2
Place the chicken in a large pot and add bay leaf, black pepper, salt, 1 chopped carrot, chopped celery, and half a chopped onion. Fill the pot with water, bring to a boil, skim off the foam, and cook for 45 minutes. Transfer the chicken to a plate and remove the skin. Clean the meat from the bones and cut into small pieces. Strain the broth and pour it back into the pot. Set on high heat and cook until reduced by half.
- Chicken: 1 piece
- Bay leaf: 1 piece
- Black peppercorns: 6 pieces
- Salt: 1 teaspoon
- Carrot: 3 pieces
- Celery stalk: 1 piece
- Onion: 2 heads
3
Meanwhile, heat half of the olive oil in a pot over low heat. Add finely chopped onion and cook until soft for 5 minutes. Add the remaining oil and diced carrot, potato, parsnip, and red pepper. Cook for 3 minutes. Increase the heat and add curry paste. Cook for 2 minutes, stirring. Then add tomatoes and 1 liter of broth. Season with salt, bring to a boil, reduce heat, cover, and simmer for 10 minutes until the vegetables are tender.
- Olive oil: 2 tablespoons
- Onion: 2 heads
- Olive oil: 2 tablespoons
- Carrot: 3 pieces
- Potato: 1 piece
- Parsnip: 2 pieces
- Red sweet pepper: 1 piece
- Red curry paste: 3 tablespoons
- Tomatoes in their own juice: 700 g
- Salt: 1 teaspoon
4
Add rice and chicken and cook for another 3 minutes. Pour into plates and sprinkle with coriander.
- Basmati rice: 120 g
- Chicken: 1 piece
- Fresh cilantro (coriander): 1 bunch
