Mulligatawny

I've never had mulligatawny soup but have been meaning to try it since it was featured on "Seinfeld." Okay, it sometimes takes me a while to get to my To Do list. I found this recipe of Rachel Ray's and it sounded pretty good. It turned out to be delicious and I love the curry flavor. I'll definitely be making this again.

Mulligatawny

1 Tbs EVOO
4 Tbs butter
4 cloves garlic, grated
2 medium onions, chopped
2 green apples, 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 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
Plain or regular naan bread

Heat the EVOO in a Dutch oven over medium-high heat and melt the butter into the oil. Add the garlic, onions, 1 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. Heat a griddle or grill pan over medium-high heat and splash some water on it, then grill the naan and brush with melted butter. 

Ladle the mulligatawny into shallow bowls and top with the rice and a dollop of raita. Serve the naan and lime wedges on the side.



2014 09 28