I'm a fan of a nice, mild curry and this soup is so incredible with all the fresh vegetables. I love the sweet addition of apples and raisins too- they compliment the curry so well and make this dish more appealing for kids! It's great dish for this crazy Spring weather we have here in Utah where it snows in the morning and the kids are asking to put on shorts by the afternoon. It's still cold, but adding all the fruit and veggies to the soup just make it feel more Spring-like.
Mulligatawny
- 2 TBSP olive oil
- 1 medium sized onion, chopped fine
- 1 celery stalk, sliced fine
- 2 medium carrots, sliced
- 1 green pepper, cored and diced
- 2 apples {I used Fugi, but use what you have on hand!} peeled, cored and diced
- 3 cups cooked diced chicken {I used both breasts of a rotisserie chicken}
- 1/2 cup golden raisins
- 1/2 cup flour
- 1 TBSP cornstarch
- 2-3 tsp curry powder {if you like your curry dishes to have more of a kick, use 4 tsp!}
- 3 {14.5} oz cans chicken broth ~ about 5 cups
- 1 {14.5 oz} can diced tomatoes
- salt & pepper to taste
- 2 cups hot cooked rice
Heat the oil in a large pot over medium heat. Add the onion, celery, carrots, green pepper, raisins and apple and saute for about 15 minutes.
Meanwhile, in a small bowl, combine the flour, curry powder and corn starch.
After 15 minutes, add the flour mixture to the pot and mix well. Begin adding in chicken broth one can at a time, stirring well to incorporate the flour/ curry mixture between cans.
Add in the chicken and tomatoes. Cover pot and simmer for an hour.
To serve, fill soup bowl about 1/2 way with hot rice, then ladle Mulligatawny over the top.
I've had other versions of this where the rice is added to the soup mixture. You can do this if you'd like, but I prefer to have more control over the rice-soup ratio by adding it separately.
ENJOY!
