Recently a co-worker of mine brought in a chicken soup for lunch that was unlike any chicken soup I had seen before. Of course I asked him what it was and he replied with, “Chicken Mulligatawny”. I said “Chicken Mulliga-what?”. I had never heard of it, have you?
So of course I googled it. I learned that “Mulligatawny” means “pepper water” in Tamil (even though pepper is not a significant ingredient). There are many variations of Mulligatawny, it can be prepared with different meats including lamb or chicken and it’s consistency can vary from thick and creamy to a more “watery” soup. Often it contains rice or noodles too. What’s your favourite type of Mulligatawny?
Before making my own soup, I studied some recipes available online including a slow cooker one by Nancy Guppy. The creation I made was of the more “soupy” variety and the recipe is below. My Mulligatawny tasted clean and bright with the perfect amount of heat. Not tear-inducing, but lively!
Try it out and let me know how you liked it :)
Cook: 8 hours (low) or 4 hours (high)
Yield: 8 servings (prepared in a 6.5 quart slow cooker)
Cut the chicken into bite-sized pieces and place in the slow cooker insert.
Grind the cumin, coriander, clove, and cardamom pods, red pepper flakes together using a mortar and pestle. Add the curry, salt and pepper.
In a skillet over medium heat, melt the butter. Add the onions and cook until softened.
Add the carrots and leeks and cook for a couple more minutes. Stir in the garlic, ginger, and spices (curry, cumin, coriander, cloves, cardamom, red pepper flakes, salt and pepper) until they become fragrant, about 1 minute.
Add the celery and apples. Stir to combine.
Place in the slow cooker on top of the chicken and add the chicken broth.
Cook on low for 6-8 hours. Change to the high setting and stir in the coconut milk and lemon juice.
Heat for 30-45 minutes, while you cook the rice separately.
Stir the cooked rice into the Mulligatawny and scoop into bowls.
Garnish with toasted almonds and freshly chopped cilantro.