Chicken mulligatawny soup from Madhur Jaffrey's Illustrated Indian Cookery (page 178) by Madhur Jaffrey

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Notes about this recipe

  • anya_sf on February 10, 2020

    I wanted a heartier soup and used a large potato and 2 chicken breasts. Extra liquid was needed to puree the soup, probably due to the larger potato. Next time I won't bother pureeing, since I prefer a chunkier texture anyway. I stirred in some chopped cilantro at the end. We enjoyed the soup very much.

  • kmattingly on June 12, 2012

    It is also lovely served over plain basmati rice. I agree this is a superb soup.

  • Thredbende on December 09, 2011

    This is a superb soup made with a red lentil dal as base, then a ginger garlic paste fried, and raw chicken breast sauteed into the hot spice paste. The cooked chicken is then combined with the dal, water is added and the mixture cooked a few minutes. The soup is fragrant, inexpensive, nutritious and freezes and thaws well as a lunch.

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