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Monday, February 15, 2016


I had left over rotisserie chicken and made mulligatawny soup. If you like curry flavor, this is a great way to use up the leftovers.

Mulligatawny Soup
(from Rachael Ray)

1 Tbs EVOO (extra virgin olive oil)
4 Tbs butter
4 cloves garlic, grated
2 medium onions, chopped
1 green apple, peeled and grated
One 2-inch piece fresh ginger, peeled and grated
Kosher salt and freshly ground pepper
1 Tbs ground coriander
1 Tbs ground cumin
1 Tbs turmeric
1 tsp ground mustard
3 Tbs all-purpose flour
6 cups chicken stock
4 cups shredded chicken

1 apple
1 cup plain Greek yogurt
1/4 cup fresh cilantro leaves, plus a few more for garnish
1/4 cup fresh mint leaves
1/4 tsp ground cardamom
2 limes

1 1/2 cups basmati rice

Heat the EVOO in a Dutch oven over medium-high heat and melt the butter into the oil. Add the garlic, onions, apple and the ginger and season with salt and pepper. Cook until tender, 7 to 8 minutes. Add the coriander, cumin, turmeric and ground mustard and cook, stirring, until fragrant. Add the flour and cook, stirring for 1 minute. Add the stock and simmer until thickened to the consistency of a light sauce, about 20 minutes. Stir in the chicken.

Put the remaining apple in a food processor with the yogurt, cilantro and mint. Pulse to combine. Add the cardamom and the juice of 1 lime and season with salt and pepper. Whizz to combine. Refrigerate until ready to serve.

To serve, prepare the rice according to the package directions. Cut the remaining lime into wedges. 
Ladle the mulligatawny into shallow bowls and top with the rice and a dollop of raita. Serve the lime wedges on the side.

2015 01 05

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