Chicken Mulligatawny Soup by Betty Ann Harris
Preparation time: 15 minutes
Cooking time: 25 minutes
1 tablespoon coconut oil
2 tablespoons fresh ginger minced
4 cloves of garlic minced and divided
1 large onion diced
2 white potato diced
1 tablespoon ground coriander
1 ½ teaspoon ground cumin
1 teaspoon each ground turmeric and cinnamon
½ teaspoon ground cayenne (optional)
1 14 ounce can coconut milk
1 litre chicken broth
1 large apple peeled, cored and diced
3 large tomatoes seeded and diced
1 bay leaf
¼ cup fresh parsley chopped
3 cups cooked chicken cut into chunks
Salt and pepper
Fresh cilantro leaves to garnish
Heat oil in large saucepan over high heat. Add ginger and ½ of minced garlic, stir fry for 1 minute. Turn heat to medium-high and add onion and potato, stir fry for 3 minutes. Add spices (coriander, cumin, turmeric, cinnamon and cayenne) and stir to coat potato mixture (about 1 minute). Add coconut milk, broth, apple, tomatoes, remaining garlic and bay leaf and bring to a boil. Add parsley and chicken, reduce heat to low and simmer covered for 20 minutes. Remove from heat and garnish with cilantro. Add salt and pepper to taste.
This recipe came from an original published by Ontario Chicken Lover November 2006. I switched out their vegetable oil for my coconut oil. Often, I use fresh chicken instead of cooked, and white turnip instead of potato. Coconut oil is all around a healthier oil than vegetable oil, as are white turnip when compared to potato.
To substitute fresh chicken: Cut fresh boneless chicken breast into chunks and marinate in 2 tablespoons white vinegar for 5 to 7 minutes. Add chicken to stir-fried ginger/garlic and simmer/fry for 2 minutes. Add onion/potato and continue with recipe as above.
The original recipe states:
Nutritional Information per serving:
Protein 18 g
Fat 7 g
Carbohydrates 20 g
NOTE: Replace coriander, cumin, turmeric, cinnamon and cayenne as above, with 3 tablespoons of good quality curry powder, if desired.