Rich Blend of Spices and Ingredients Archives - RecipeWikki https://recipewikki.com/tag/rich-blend-of-spices-and-ingredients/ Wikipedia of Awesome Taste Sun, 02 Feb 2025 18:48:01 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.2 https://recipewikki.com/wp-content/uploads/2025/07/icons8-kawaii-rice-64.png Rich Blend of Spices and Ingredients Archives - RecipeWikki https://recipewikki.com/tag/rich-blend-of-spices-and-ingredients/ 32 32 Chef John’s Mulligatawny Soup https://recipewikki.com/chef-johns-mulligatawny-soup/ Sun, 02 Feb 2025 18:48:01 +0000 https://recipewikki.com/?p=6116 A warm, hearty, and spiced soup with Indian roots and British influence. Mulligatawny is a fusion of curry and comfort, featuring tender chicken, veggies, apple, and rice in a creamy, flavorful broth. Origin Chef John’s Mulligatawny Soup Mulligatawny comes from the Tamil words milagu (pepper) and tannir (water). Originally a spicy broth served in South […]

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]]> A warm, hearty, and spiced soup with Indian roots and British influence. Mulligatawny is a fusion of curry and comfort, featuring tender chicken, veggies, apple, and rice in a creamy, flavorful broth.

Origin Chef John’s Mulligatawny Soup

Mulligatawny comes from the Tamil words milagu (pepper) and tannir (water). Originally a spicy broth served in South India, British colonists transformed it into a richer soup with meat, vegetables, and rice during the colonial era. Chef John’s version is a modern tribute to that Anglo-Indian heritage.

What I Love About This Recipe

It’s like chicken soup with a twist! I love how the curry spices blend with the sweetness of apple and the richness of cream. It’s filling, layered with flavor, and just the thing for a cozy day. Plus, the mix of textures makes every spoonful interesting.

Also Read : One-Pan Ratatouille Risoni

Chef John’s Mulligatawny Soup
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Chef John’s Mulligatawny Soup

Recipe by RecipeWikkiCourse: Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

320

kcal

Ingredients

  • 2 tbsp butter

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 2 carrots, diced

  • 1 celery stalk, diced

  • 1 apple, peeled and chopped

  • 1½ tsp curry powder

  • ½ tsp ground cumin

  • ¼ tsp cayenne pepper (optional)

  • Salt and pepper to taste

  • 1 tbsp tomato paste

  • ½ cup uncooked rice

  • 5 cups chicken broth

  • 1 bay leaf

  • 2 cups cooked chicken, shredded or diced

  • ½ cup heavy cream or coconut milk

  • 1 tbsp lemon juice

  • Fresh cilantro for garnish (optional)

Directions

  • Melt butter in a large pot. Add onion, garlic, carrots, and celery. Sauté until softened.
  • Stir in apple, curry powder, cumin, cayenne, salt, and pepper. Cook for 2 minutes.
  • Add tomato paste, rice, and chicken broth. Bring to a boil.
  • Add bay leaf, cover, and simmer for 20–25 minutes or until rice and veggies are tender.
  • Stir in cooked chicken and cream. Simmer for 5 more minutes.
  • Add lemon juice, adjust seasoning. Discard bay leaf.
  • Garnish with fresh cilantro and serve hot.

Notes

  • Substitute cream with coconut milk for a dairy-free twist.
  • You can use leftover roast chicken or poached chicken breast.
  • Apple adds a subtle sweetness—don’t skip it!

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