Mulligatawny Chicken Soup

Course : Curry
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 tablespoon oil
8 medium chicken thighs
2 medium onions -- finely diced
2 medium celery stalks -- chopped
1 medium carrot -- sliced
2 tablespoons curry powder
3 cups water
3 cups unfiltered apple cider
1 teaspoon salt -- to taste
1 teaspoon cayenne pepper -- to taste
1/3 cup dried lentils
1 pound potatoes -- peeled and diced
1 teaspoon dried dill
1 cup peeled and chopped apples
1 cup plain yogurt
12 sprigs fresh coriander

Preparation / Directions:

HEAT THE OIL IN A SOUP POT over medium heat and add the chicken, onions, celery, carrots and curry. Cook 15 minutes. Add the water, cider, salt, pepper and lentils. Cover and simmer for 30 minutes. Add the potatoes and dill, replace cover and cook until potatoes are tender, another 10 minutes. Remove from heat, add the apples, stir in the yogurt and pour into a soup tureen. Garnish with sprigs of cilantro and serve immediately.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Curry Recipes