Mulligatawny Soup - Karachi Marriott

Course : Curry
Serves: 12
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1 pound chickpeas -- ground
4 medium apple -- rough cut
4 medium banana -- rough cut
1/3 cup coconut, powder
1 tablespoon red chile powder, mild
1 tablespoon turmeric
3 medium chicken breasts sauteed, deboned -- cut in 1/4 inch pieces set chicken aside in refrigerator
5 cloves garlic chopped
4 ounces ginger root, fresh -- rough cut
2 medium leeks -- rough cut
2 sticks celery -- rough cut
4 quarts chicken stock -- home made
4 tablespoons lemon juice

Preparation / Directions:

Sauté the garlic, leeks and celery in a little butter. Place the washed and chopped ginger root in the blender with a little stock. Puree. Wash the contents of the blender with some stock through a strainer ( to remove ginger root fibers) into a large stock pot. Wash the contents of the strainer with about 1 cup of stock into the stock pot. Put the sautéed aromatics in the blender with the apples, bananas, coconut powder and turmeric along with a half liter of the chicken stock. Blend until smooth. Pour the contents of the blender the stock pot. Use the remaining stock to wash out the blender into the stock pot. Put the pot on simmer and slowly add the ground chick peas, mixing into the liquid with an electric mixer. The soup should have a good body but not be too thick. Do not add all the ground chick peas if it makes the soup too thick. Cover and cook for 2 -3 hours on low heat. Just before serving, stir the lemon juice and chicken chunks into soup. To serve: Place soup into bowl and put a spoonful of steamed white rice into the center of each bowl of soup. Serve with a wedge of fresh lemon or lime.

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