Mulligatawny Soup (version 1) Recipe - Serves 6-8

Mulligatawny Soup (version 1) Recipe

From 248 to 330 calories each serving

Taste Rating = 7.5     Heat Rating = Hot


200g (1 cup or 7 oz) basmati rice
4 tablespoons (60g or 2 oz) butter
1 medium onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
1 stick of celery, trimmed and finely chopped
1 medium carrot, peeled and finely chopped
2 tablespoons (30ml) curry powder
4 tablespoons flour
6 cups (1.5L or 53 fl oz) chicken broth
300g (10 oz) cooked chicken, diced
1 small apple, with core removed and finely chopped
1/2 teaspoon (2.5ml) salt


Cook the rice and set aside
Heat the butter in a medium to large saucepan over a medium to high heat
Add the onion, garlic, celery and carrot and stir-fry for 8 minutes
Add the curry powder and flour, stirring all the time to avoid lumps forming
Add the broth, bring to a simmer, reduce the heat and simmer for 20 minutes, stirring every few minutes
Add the chicken, apple, rice and salt and mix well
Bring to a simmer, cover and then simmer for 20 minutes, stirring now and again
Serve hot

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Recipe submitted on 7 November 2008

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