Mulligatawny soup has Anglo-Indian origins attributed to servants for the English Raj in India. Curry powder and ginger give the soup a pungent flavor while chicken and freshly diced apple provide a contrast in texture. There are also vegetarian versions using almonds instead of meat.
Authentic curry powder is a blend of freshly ground spices and herbs such as cardamom, chilies, cinnamon, cloves, coriander and cumin; its made fresh every day. Commercial curry powder comes in two forms: standard and the hotter Madras.
I mentioned mulligatawny soup when I interviewed Indian author Madhur Jaffrey on my radio program and was surprised by the many calls requesting a recipe. I created this tangy, 20-minute version using commercial curry powder and canned light coconut milk.
This soup tastes great the second day. If you have time, make double.
Serve with microwaved white rice, about 3/4 cup cooked rice per person.
This meal contains 469 calories per serving with 21 percent of calories from fat.
Wine suggestion: This spicy dish would go nicely with a slightly off-dry white chenin blanc.
• Curry powder can be found in the spice section of the supermarket. It loses its freshness after 2 to 3 months.
• Start soup.
• While soup simmers, make enough microwave white rice for two.
• Complete soup and serve with rice.
To buy: microwaveable white rice; 1/2 pound boneless, skinless chicken breast, 1 medium apple, 1 lemon, 1 small bunch cilantro, 1 small piece fresh ginger or ground ginger, 1 container curry powder and 1 can light coconut milk.
Staples: Onion, carrot, celery, fat-free low-salt chicken broth, flour, butter, salt and black peppercorns.
McClatchy-Tribune News Service
For a printable copy of the recipe, click the link: