Chicken Muligatawny Stew

Chicken Mulligatawny Soup
Author: 
Recipe type: Soup
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
 
Also called pepper pot, this recipe is loaded with herbs and spices. It is also great with lamb or pork
Ingredients
  • 4 -5 large fresh garlic cloves, minced
  • 1 whole grated onion, diced
  • 1 T fresh ginger, chopped
  • 4 T butter;
  • ½ tsp cayenne
  • ½ tsp cummin
  • ½ tsp coriander
  • ½ tsp curry powder
  • ½ tsp chili powder
  • ½ tsp turmeric
  • ½ tsp fresh ground black pepper
  • 1 tsp salt
  • Blanched almonds (slivered or sliced)
  • ¼ cup flour
  • 1 T corn starch
  • 4 lbs Chicken Breast (cubed)
  • 2 T vegetable oil
  • ¼ cup white wine
  • 3 T white wine vinegar
  • 4 cups chicken stock
  • Chopped fresh cilantro
  • 2 fresh limes, quartered
  • Steamed rice
Instructions
  1. Bake almonds at 300 degrees for 10 minutes or until brown. Allow to cool. Use mini-food processor or coffee grinder to grind almonds to powder.
  2. Saute garlic, ginger and onions in butter until onions are clear. Stir in all spices, then add vinegar, white wine, ¼ cup almond powder, ¼ cup flour, 1 cup chicken stock. Turn heat off and allow to cool slightly.
  3. Heat skillet with vegetable oil, and brown chicken pieces, seasoning generously with salt and pepper. (Dashes of all of the above spices can be sprinkled over the chicken for a zestier version.) Set aside cooked chicken pieces.
  4. Transfer onion/garlic spice mixture to a blender and liquify. Combine all ingredients and remaining chicken stock and simmer 15 minutes or until ready to serve.
Notes
Serving Suggestion: Ladle Mulligatawny into soup bowls. Spoon a serving of rice into the center. Sprinkle chopped cilantro over the top and squeeze the lime over

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: