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Chicken Mulligatawny Soup Recipe
Mulligatawny soup is an Anglo-Indian dish. Its name literally means 'pepper water'. It typically uses meat, lentils or rice, turmeric and few other spices.
- Total Cook Time1 hr 10 mins
- Prep Time 10 mins
- Cook Time1 hr
- Recipe Servings2
Ingredients of Chicken Mulligatawny Soup
- 150 gm split red lentils
- 1 litre chicken stock
- A pinch of turmeric
- 1 diced potato
- 1 Tbsp garlic paste
- 1 Tbsp ginger paste
- 200 gm boneless chicken breast
- 3 Tbsp oil
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- Chilli powder to taste
- 2 Tbsp lemon juice
- Chopped coriander
How to Make Chicken Mulligatawny SoupHideShow Media
Simmer lentils in stock with turmeric for 30 minutes.
Add potato into the pan and simmer for 20 minutes.
Puree the soup and season well.
Sprinkle the diced chicken with salt and pepper.
Heat oil in a pan and add ginger paste, garlic paste, and coriander and chilli powder.
Add chicken and stir-fry for two minutes before adding the pureed soup.
Sharpen with lemon juice and garnish with coriander.