Mulligatawny Soup

Course : Curry
Serves: 4
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2 cans chicken broth
2 teaspoons Knorrs Chicken Stock Base
1 tablespoon curry powder
1/8 teaspoon mace
1 teaspoon ginger, powdered
1 teaspoon garlic, minced
1 medium chicken breast, skinless, boneless -- chopped
1 medium apple, peeled, cored, chopped
2 medium carrots, peeled, chopped
1/2 medium onion -- chopped
6 tablespoons besan (chickpea flour) -- for thickening
1/2 teaspoon chile powder
1 medium banana -- peeled, chopped
6 ounces Kerrs Mango nectar
6 ounces coconut milk -- shake can before use
4 tablespoons cooking oil
2 tablespoons lemon juice, fresh is best

Preparation / Directions:

Put 2 tbsp. oil into soup pan and sauté chicken. Remove when done and chop into small pieces. Put 2 tbsp. oil into soup pan and sauté onions and carrots until onions just start to turn brown. Add the chicken broth and Knorr's chicken base. Add the garlic, banana and apple chunks, ginger, mace, chile powder and curry powder. Simmer for 30 minutes. Use hand blender to puree soup until smooth. Add the besan and cook for 10 minutes to thicken. Add the coconut milk and mango nectar and stir. The soup should be about as thick as a split pea soup. Use more besan if too thin. Add the diced chicken. To serve: Place a 1/4 cup of hot cooked rice in the center of a shallow soup bowl. Add soup to cover rice. Garnish with several teaspoons of lemon juice into soup

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