Chicken Mulligatawny Soup
with Spiced Basmati & Toasted Coconut
Cooking time
40 minutes
Servings
2 / 4
Calories
1086 /serving
If you like Indian food, you are going to love this soup! We feature a homemade spice blend that makes it incredibly tasty and fragrant. We’ll also tell you what’s in it, since we like to share all of our secrets: Madras curry, ground cumin, garam masala, turmeric and a touch of cayenne pepper. Bon appétit!
We will send you:
- 4 Chicken thighs
- 1 Onion (or shallot)
- 1 Bunch of cilantro
- 100g Carrots
- 1 Lime
- 400ml Coconut milk
- 157g Basmati rice
- 28g Golden raisins
- 25g Shredded coconut
- 1 Apple
- 7g Mulligatawny spice blend (Madras curry powder, ground cumin, garam masala, ground turmeric, hot chili powder)
You will need:
Olive oil
Large pot
Medium pot
Zester
Peeler
Salt & pepper
Total Fat
55 g
Saturated Fat
27 g
Sodium
272 mg
Total Carb
105 g
Sugars
32 g
Protein
42 g
Fibre
6 g
Preparation
Mise en place
Peel and thinly slice the carrot into rounds. Peel and thinly slice the onion. Zest and juice the lime. Thinly slice the apple; toss with a drizzle of lime juice to prevent browning. Roughly chop the cilantro leaves and stems.
Cook the rice
In a medium pot, heat a drizzle of olive oil on medium-high. Add the lime zest and a big pinch of the spice blend. Cook, stirring frequently, for 1 minute, or until fragrant. Add the rice, a big pinch of salt and 1 ½ cups of water (double the water for 4 portions); bring to a boil. Once boiling, cover and reduce the heat. Let simmer, 14 to 16 minutes, or until the liquid has been absorbed and the rice is tender. Remove from the heat and fluff the rice with a fork.
Toast the coconut
While the rice cooks, heat a large, dry pot on medium. Add the shredded coconut and toast, stirring frequently, 2 to 4 minutes, or until golden brown and crunchy (keep an eye on it as it can burn easily). Transfer to a small bowl and set aside. Wipe out the pot and reserve.
Sear the chicken
In the reserved pot, heat a drizzle of olive oil on medium-high. Pat the chicken dry with paper towel and cut into bite-sized pieces; season with S&P. Add the chicken to the pot and cook, stirring occasionally, 4 to 5 minutes or until browned on all sides.Transfer to a bowl, leaving any brown bits (or fond) in the pot.
Make the soup
In the reserved pot of fond, heat a drizzle of olive oil and the remaining spice blend on medium-high. Cook, stirring frequently, 30 seconds, or until fragrant. Add the carrots, apples and onions; season with S&P. Cover the pot and cook, stirring occasionally, 3 to 4 minutes, or until the veggies and apple are starting to soften. Add the raisins, cooked chicken, coconut milk and 1 cup of water (double the water for 4 portions). Simmer, stirring occasionally, 14 to 16 minutes, or until slightly thickened. (Be careful not to boil the soup, as the coconut milk may separate).
Finish & serve
Remove from the heat and add the remaining lime juice; season with S&P to taste. Divide the soup between your bowls and top with the rice. Garnish with the cilantro and toasted coconut. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
