Chicken mulligatawny soup
Recipe for a spiced, hearty mulligatawny soup with chicken.
Servings 4 people
Calories 450kcal
Ingredients
- 2 onions, finely chopped
- 3 cloves garlic, finely chopped
- 2 carrots, cut into small dice
- 2 sticks celery, cut into small dice
- 1 apple, cut into small dice
- 1/2-1 red chilli, finely chopped
- 1 1/2 tbsp fresh ginger, finely grated
- 3 tsp curry powder
- 1 1/2 tsp ground cumin
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/2 tsp ground coriander
- 1/4 tsp ground cardamom
- 2 tbsp tomato purée
- 1 tin chopped tomatoes
- 900-1000 ml chicken stock
- 200 ml red lentils, uncooked rinsed
- 350 g chicken breast fillets
- 150 ml coconut milk or cream
- 1 lime, juice of
- Olive oil
- Salt and freshly ground pepper
Instructions
- Heat a splash of oil in a large pan and fry the onions for a couple of minutes.
- Add the garlic, carrots, celery, apple, chilli and ginger and fry for around 5 minutes. Season with salt and freshly ground pepper.
- Stir in the spices, then add the tomato purée and cook through for a couple of minutes.
- Pour in the chopped tomatoes, rinsed lentils and stock and stir to combine.
- Add the chicken fillets to the pan, cover with a lid and let the soup simmer for about 15 minutes, or until the chicken is tender and cooked through.
- Lift out the chicken and shred it with two forks – meanwhile, let the soup continue to simmer until the lentils are tender and starting to break down.
- Add the coconut milk or cream, heat through and season to taste with freshly squeezed lime juice.
- Return the chicken to the soup and season to taste with salt and freshly ground pepper before serving.
- Serve topped with fresh coriander or parsley.
Nutrition
Calories: 450kcal | Carbohydrates: 54g | Protein: 35g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 61mg | Sodium: 1194mg | Potassium: 1526mg | Fiber: 19g | Sugar: 15g | Vitamin A: 5580IU | Vitamin C: 34mg | Calcium: 135mg | Iron: 8mg