Spicy Chicken Mulligatawny Soup

This Anglo Indian Classic soup is one of the best examples of fusion food and a curry house staple. Chicken Mulligatawny Soup is a blend of Tamil and British cuisines. The name originates from two Tamil words, meaning pepper-water, which clearly shows the soup as a spicy dish. You can spice it up or down according to your own taste. The yogurt or coconut milk on top also helps to balance the heat in the soup and cools the down the palate.Some recipes use cooked rice and others red lentils. I’m partial to lentils as they add a lot more flavour to the soup. My recipe as usual is a one pot version of the traditional recipe. I don’t believe in soiling three pans to prepare one dish. For this recipe you don’t need to cook or buy chicken stock separately. I add a chicken breast to the broth in the beginning which flavours the whole dish as it simmers with the rest of the ingredients. When it’s done, it can be easily scooped out and chopped or shredded into small pieces to be added as a garnish while serving the soup.

The thickness of the soup comes from mashing up the vegetables and lentils. If you want a chunky and rustic texture, you can skip blending the soup. Just cook it another 15 minutes and mash it up a little bit with the stirring spoon. I love my soups with a creamy base that’s why I blend half of it in the blender and keep the other half chunky to retain some texture.

2 tablespoons olive or sunflower oil
1 chicken breast
1 medium onion, chopped
1 carrot, peeled and diced
1 potato, peeled and diced
1 tablespoon garlic paste
1 bay leaf
4-5 red tomatoes, diced
1 cup red lentils ( masoor daal)
1 teaspoon black pepper powder
1 teaspoon red chilli powder
1 teaspoon cumin powder
1/2 teaspoon cinnamon powder
1 teaspoon salt or to taste
2-3 tablespoons lemon juice

1/2 cup thick yogurt or coconut milk
A small bunch coriander leaves, chopped
2-3 green chilli peppers, sliced

Heat oil in a deep pan. Fry the chicken breast till its golden on outside.Add onions and garlic, sauté for a minute.

Add all the other ingredients of soup except lemon juice. Add enough water to cover the ingredients.

Reduce heat to medium low, cover the pan. Let the broth simmer for 30-35 minutes or till the vegetables are tender.

Turn off heat, let the broth come to room temperature.

Scoop out the chicken breast and bay leaf.

Shred the chicken to small pieces and set aside, discard the bay leaf.

Add half of the broth to a food processor and process till smooth.

Add it back to the chunky broth and mix.

Heat before serving, add lemon juice.

Taste for seasoning, ladle out in bowls.

Stir in a little of chicken in each bowl or garnish the bowls with it.

Top with yogurt or coconut milk, coriander and chillies.

Serves 6