- Carrots (sweetness that enhances the dish's overall taste)
- Celery (provides a subtle, natural umami flavor)
- Cilantro (fresh herbs for a zesty kick)
- Tamarind Paste (key ingredient for sour and tangy notes; use organic if possible)
- Fish Sauce (optional but adds depth; choose low-sodium varieties)
- Coconut Milk (rich and creamy texture; full-fat is recommended)
- Spices:
- Cumin
- Coriander
- Turmeric
- Garam Masala (for warmth and complexity)
- Black Pepper
- **Additional Tips for SEO:**
- Include keyword-rich alt tags if adding images.
- Use header tags like `<h2>` or `<h3>` to break up the list.
- Consider linking to related soup recipes or mulligatawny articles.
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Steps
### Chef John's Mulligatawny Soup Recipe: A Step-by-Step Guide
Mulligatawny soup is a delicious and aromatic Indian-inspired dish that combines flavors from both India and England. This hearty soup is perfect for chilly evenings or as a comforting meal on any day.
#### Ingredients:
- 1 lb (450g) chicken, cut into small pieces
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp turmeric powder
- 1/2 tsp chili powder (adjust to taste)
- 4 cups chicken broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 small carrot, peeled and diced
- 1 small celery stalk, diced
- 3 medium tomatoes, chopped
- Salt and pepper, to taste
- 2 tbsp fresh cilantro, chopped
- Lemon wedges for garnish
#### Equipment:
- Large pot or Dutch oven
- Immersion blender (optional)
- Measuring cups and spoons
- Cutting board and knife
#### Step-by-Step Instructions:
1. **Prepare the Ingredients:**
- Start by preparing your ingredients. Wash, peel, and dice any vegetables as required.
- Cut the chicken into bite-sized pieces.
2. **Sauté Aromatics:**
- Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic, ground cumin, turmeric powder, and chili powder. Cook for an additional 1-2 minutes until fragrant.
3. **Add Chicken and Broth:**
- Increase the heat to medium-high and add the chicken pieces to the pot.
- Sear the chicken on all sides until golden brown, about 5-7 minutes.
- Pour in the chicken broth and bring the mixture to a boil.
4. **Simmer with Vegetables:**
- Reduce the heat to low and let the soup simmer for about 20 minutes to allow the flavors to meld together.
- Add diced carrot, celery stalks, and chopped tomatoes. Cook for another 15-20 minutes or until all vegetables are tender.
5. **Blend for Smoothness (Optional):**
- For a smooth consistency, use an immersion blender to puree some of the soup directly in the pot.
- Alternatively, you can transfer part of the soup to a regular blender and blend before returning it to the pot.
6. **Season and Serve:**
- Stir in the drained chickpeas and season with salt and pepper to taste.
- Let the soup simmer for another 5 minutes or until heated through.
- Garnish with fresh cilantro and serve hot, accompanied by lemon wedges on the side.
#### Tips for Perfecting Your Mulligatawny Soup:
- **Adjust Seasonings:** Taste as you go and adjust spices according to your preference. The chili powder can be omitted or increased depending on how spicy you like your soup.
- **Use Fresh Ingredients:** For the best flavor, use fresh vegetables and herbs when available.
- **Blend Wisely:** A little blending goes a long way in achieving that perfect texture.
#### SEO Keywords:
- Chef John's mulligatawny soup
- Indian-inspired soup recipe
- Chicken mulligatawny soup
- Mulligatawny soup with chickpeas
- Healthy mulligatawny soup
Enjoy your homemade chef John’s mulligatawny soup, and impress your guests with its rich flavors and warming essence!