Red Mulligatawny
Fancy a satisfying supper bowl of spicy, hearty goodness that is a cinch to prepare? Try this red Mulligatawny soup with chicken or paneer.
If you make the curry paste, you will end up with more than enough for this recipe. It keeps well in an airtight container for up to 1 month in the fridge, ready to make a second batch of soup or try adding it to your favourite curry recipe.Servings: 4
Ingredients
Madras Paste
- 1 teaspoon ground black pepper
- 1 ½ teaspoon chilli powder (medium-hot)
- ¼ teaspoon ground cinnamon
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon brown mustard seeds
- 3 tablespoon coriander seeds
- 1 ½ tablespoon cumin seeds
- 2 garlic cloves - finely chopped
- 1 teaspoon crushed/ grated fresh ginger
- 3 tablespoon groundnut oil (or any flavourless oil)
- 6 tablespoon distilled vinegar (white)
Soup
- 4 shallots – finely diced
- 2 celery sticks - sliced
- 2 medium carrots - diced
- 2 medium parsnips - diced
- 1 red pepper - chopped small
- 2 tablespoon madras paste (for medium-hot)
- 750 ml - 1 ltr (3-4 cups) chicken stock
- 2 medium chicken breasts
- 400 ml/ 13/4 cups passata
- 100 g/ 4 oz/ ½ cup cooked potato (cubed)
- 100 g/ 4 oz/ ½ cup cooked basmati rice
- Optional garnish: fresh coriander leaves
Instructions
Madras Paste
- Make the madras paste by grinding the coriander and cumin seeds in a pestle and mortar until reduced to a fine powder (or grind in a coffee grinder)
- Add the other spices, then stir in the vinegar
- Heat the oil in a small pan and gently cook the spice mix for 3 minutes, stirring frequently, until just beginning to bubble
- Allow to cool, stir well and store in an airtight container in the fridge for up to 1 month
Soup
- Fry the shallots and celery in a large saucepan over a gently heat until beginning to soften - about 5 minutes
- Add the carrot and parsnip and fry for 3 more minutes. Stir in the madras paste and allow to cook for 1 more minute
- Place the chicken in the saucepan and pour over 750ml/ 3 cups of the stock. Bring to the boil, cover and simmer for 30 minutes (or until the chicken is cooked)
- Remove the chicken and allow to cool slightly, then shred using 2 forks to rip it apart
- Add the pepper and passata to the soup, season to taste and bring to the boil. Cook for 5 minutes, adding extra stock to loosen the soup if needed
- Return the chicken to the pan, along with the potato and rice. Heat through and serve, garnished with fresh coriander