Mulligatawny (Indian curry soup)
Votes: 8
Time: 20 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Mulligatawny (Indian curry soup) - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 skinless chicken breast, cut into small pieces
- 4 tbsp (60 g) butter
- 3 cloves garlic, finely chopped
- 1 medium onion, diced
- 1/4 cup flour
- 1 tbsp. curry powder
- 4 cups chicken broth
- 2 cups of cream 10-12% fat (you can use milk or coconut milk)
- 1 heaping tbsp cane sugar, to taste
- 1 Granny Smith apple
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Recipes with similar ingredients: chicken breasts, apples, cream, brown sugar, curry
Cooking the dish according to the recipe:
- Melt the butter in a saucepan over medium heat. Add the chicken and cook, stirring occasionally, until golden brown. Add the garlic and onion and cook, stirring, for a few minutes. Sprinkle the chicken and onion with flour. Stir, then add the curry powder. Cook over medium heat for 1 minute, stirring constantly.
- Pour in the chicken broth. Stir thoroughly until the sauce thickens. After a minute, add the cream, sugar, a little salt and pepper, and simmer for another 5 minutes.
While the soup is simmering, peel and dice the apple. Add it to the pan and simmer for another 5 minutes. Taste, adjust seasonings if needed, and serve! Serve with boiled Indian style rice.
Categories:
recipe / Soups / Cream soups / / Indian cuisine / Ree Drummond
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