Colonial Curried Chicken Soup (Mulligatawny Soup)
This colonial adaptation of a South Indian vegetable curry literally means “pepper water.” Brimming with chicken meat and piquant spices, it could be a substantial and delicious meal in itself.
Time: 1 hour
Makes: 8 first-course or 4 main-course servings
Ingredients:
- 2 tablespoons vegetable oil
- 2 small yellow onions, very finely chopped (1½ cups), divided
- 3 cloves garlic, run through a garlic press or chopped very finely
- 3- to 4-pound chicken, skinned and cut into 18 pieces
- 2 quarts warm water
- 1½-inch piece fresh ginger, grated (1 tablespoon)
- ½ teaspoon ground paprika
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon freshly ground black pepper
- 2 tablespoons unsweetened desiccated coconut or coconut milk
- 10 curry leaves, or ½ teaspoon curry powder
- 1 tablespoon salt
- ½ cup cooked long-grain rice (preferably basmati)
- 1 large lemon
- Chopped cilantro for garnish
Instructions:
- In a large pot, heat the oil over medium-high heat until it becomes runny and starts to shimmer. Add half the onions and the garlic and cook until the onions are light golden, 3 to 4 minutes.
- Add the chicken pieces and lightly brown them on all sides, 4 to 5 minutes.
- Add the remaining onions, the water, ginger, paprika, cumin, turmeric, and black pepper. Bring to a boil. Reduce the heat to medium. Cover and simmer for 10 to 15 minutes, or until the chicken is tender and cooked through.
- Remove the chicken pieces from the soup and scrape the meat from the bones. Skim off any fat and scum that has risen to the surface of the soup. Cut or shred the meat with your fingers and return to the soup.
- Add the coconut, curry leaves (or powder), and salt. Return to a boil. Turn off the heat.
- Spoon 1 tablespoon rice into each of 8 bowls. Ladle 1 cup of soup over the rice and squeeze about 1 teaspoon lemon juice into each bowl.
- Garnish with cilantro and serve hot.
Pat’s Notes: Instead of cutting up a whole chicken, use bone-in chicken pieces instead.
