If you're looking for a warm and comforting soup that's perfect for a chilly day, then you should try out this Chicken Mulligatawny Soup recipe. Made with a flavorful blend of Indian spices, tender chicken, and creamy coconut milk, this soup is sure to be a crowd-pleaser.
Ingredients:
- 1 pound boneless, skinless chicken breasts, cut into small pieces
- 1 tablespoon vegetable oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon cayenne pepper
- 4 cups chicken broth
- 1 can (14 ounces) diced tomatoes
- 1/2 cup red lentils
- 1 can (14 ounces) coconut milk
- Salt and freshly ground black pepper, to taste
- Chopped fresh cilantro, for garnish
Directions:
- Heat the vegetable oil in a large pot over medium heat. Add the chicken and cook until browned on all sides, about 5 minutes. Remove the chicken from the pot and set it aside on a plate.
- Add the onion, garlic, and ginger to the pot and cook until softened, about 5 minutes.
- Add the curry powder, cumin, cinnamon, cloves, and cayenne pepper to the pot and cook for 1-2 minutes, stirring constantly.
- Add the chicken broth, diced tomatoes (with their juice), and lentils to the pot. Bring the soup to a simmer and let it cook for about 20 minutes, or until the lentils are tender.
- Stir in the coconut milk and the reserved chicken. Cook for another 5-10 minutes, or until the chicken is cooked through and the soup is heated through.
- Season the soup with salt and black pepper, to taste. Serve the soup hot, garnished with fresh cilantro.
