Easy Mulligatawny The Pioneer Woman Cooks Ree Drummond

I cant hear the name Mulligatawny without thinking of Seinfeld.

I just cant.

Mulligatawny is a traditional curry soup of Indian origin. There are many, many variations on the theme and the ingredients can range from the ones youll find in this recipe to coconut milk, legumes, rice, carrots, potatoes, lambthe list goes on.

Use this simple recipe as the base, and turn it into your own.

And now, I would like to say one thing:

SOUP FOR YOU!

(Only Seinfeld fans will understand what I just said.)

 
Sprinkle the diced chicken with salt and pepper, then cook the chicken in two tablespoons of butter until its golden brown and sizzling.

 
 
 
When the chickens done, remove it to a separate plate.

 
 
 
Add two more tablespoons of butter to the pot

 
 
 
Then throw in garlic and diced onions.

 
 
 
Stir it around and cook until the onions are soft

 
 
 
Then sprinkle in some flour.

 
 
 
Stir in the flour

 
 
 
Then add a good tablespoon of curry powder.

 
 
 
Have I mentioned Im mildly obsessed with curry?

I am.

Its becoming a problem.

A delicious, dark golden yellow problem.

 
 
 
Stir the mixture in the pot and allow it to cook over medium-low heat for a good minute or so

 
 
 
Then pour in a bunch of low-sodium (unsalted is even better) chicken broth.

 
 
 
Stir it around to combine, then cook it for about five minutes over medium heat.

 
 
 
After that, add half-and-half

 
 
 
Stir it to combine, then cook for another five minutes

 
 
 
Itll get thicker as it cooks. Yummy.

 
 
 
Next up, dump in the chicken.

And by the way: you can add whatever cooked chicken you might have on handshredded, diced, etc. You dont have to cook it at the beginning if its already cooked.

 
 
 
Next up, peel a Granny Smith apple

 
 
 
Then dice it up finely.

 
 
 
Do as many or as few as youd like!

 
 
 
Then use your freaky, large alien hand to dump them into the soup.

 
 
 
I know this is a totally bizarre ingredient. But its such a nice little touch.

 
 
 
Add salt, pepper, andanother weird ingredienta little white or brown sugar.

I love a little sugar in my curry.

Im bizarre.

 
 
 
Next, just cook the soup for another 5 to 10 minutes. Zateez EET.

 
 
 
Turn off the heat and just let it sit for 5 to 10 minutes or so before serving.

 
 
 
This is good, my friends. So quick! So flavorful!

So scrumptious.

 
 
 
Mmmm. This is definitely one of those dip-crusty-bread-in-the-bowl soups.

 
 
 
The flavors divine. Curry, of course. Creaminess. A tiny bit of sweet. A mild crunch of apples.

Bada bing.

You can spice things up with a little cayenne, freshen things up with some chopped cilantro on top of each servingand there are any number of authentic ingredients that would make this soup more authentically Indian. But this versions nice and simple.

And scrumptious.

Enjoy!

Heres the handy printable:

 

Ingredients

• 1 whole Boneless Skinless Chicken Breast, Cut Into Bite-Sized Pieces
• Salt And Black Pepper To Taste
• 4 Tablespoons Butter
• 1 whole Medium Onion
• 3 cloves Garlic, Minced Finely
• 1/4 cup All-purpose Flour
• 1 Tablespoon Curry Powder
• 32 ounces, fluid Chicken Broth
• 2 cups Half-and-half
• 1 whole Granny Smith Apple, Peeled And Diced
• 1 Tablespoon Sugar (white Or Brown) More Or Less To Taste
• 2 teaspoons Salt, More To Taste
• Freshly Ground Black Pepper
• Cayenne Pepper (optional, For Spice)

Preparation Instructions

Season diced chicken with salt and pepper. Heat 2 tablespoons butter over medium-high heat. Add chicken and cook, stirring occasionally, until golden. Remove chicken to a plate. Set aside.

In the same pot, add butter and reduce heat to medium. Add diced onion and garlic and stir to cook. Onions should be starting to brown.

Sprinkle flour over onions. Stir to combine, then stir in curry powder. Cook mixture over medium heat for one minute, stirring constantly.

Pour in chicken broth. Stir to combine, then cook for five minutes. Add half and half, salt, pepper, and sugar, then cook for another five minutes.

Add chicken and diced apple and cook for another 5 to 10 minutes. Turn off and allow to stand 5 or 10 minutes before serving. Taste for seasonings before serving.

Posted by Ree | The Pioneer Woman on December 13 2010

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