Chicken Mulligatawny

This classic Anglo-Indian affair is rich with spice, mellow with creamy coconut and soulful with chicken and split peas.  Seriously, if autumn has taken you a little by surprise and you are in need of something both delicious and sustaining, then this is the dish for you.  I don’t think there is any two Mulligatawny recipes the same; a fact that only adds to the beauty of the dish.  It means that there is no ‘right’ way of doing things here, the spices can be your own, additions down to personal feeling and the heat can be adapted to your whim.

Traditionally speaking, Mulligatawny is a spiced soup, moderate in temperature and usually made with chicken or lamb.  The reality is that the options are endless: some people choose to make it using lamb, rice and peas, while others go for a slightly more sambal combination of chopped chicken, boiled eggs, apple and even ( or so I have heard) bacon.  Personally speaking, I like to use a few hearty English vegetables as the base to my soup and then add to them handfuls of yellow split peas, cooked chicken, a pouring of coconut milk and a liberal bunch of coriander.  You can never have enough coriander.  My version leans towards the flavour of a dhal but with the robustness of a hearty soup, filled with cubes of sweet parsnip, tender chicken, comforting potato and a blend of fragrant spices.

Usually Mulligatawny contains cooked rice but I prefer to leave it out and instead, serve the soup with a bowl full of white basmati and poppadoms on the side.  You may think it is splitting hairs to serve it alongside rather than just in the soup, but really, I just prefer it that way and like the process of dipping in to one and then the other.  As is the nature of Mulligatawny, feel free to add or remove ingredients at will.  Although I will say that it is a marvellous way of using up leftover over roast chicken or lamb and, whatever you do, always serve it with a squeeze of fresh lemon juice just before eating: it brings out the richness of the spices and really adds to the flavour of the dish.

CHICKEN MULLIGATAWNY

Serves 4

150g/5½ oz cooked chicken, chopped into 1cm cubes

850ml/1½ pints chicken stock

1 large white onion

2 cloves of garlic

1 carrot

2 parsnips

1 large potato

2 large tomatoes

150g/5½ oz yellow split peas

200ml/7floz coconut cream

1tbsp olive oil

1 tsp cumin seeds

1 tsp ground coriander

1 tsp black mustard seeds

1 tsp turmeric

1 tsp chilli powder

½ inch piece of root ginger, peeled and grated

A bunch of coriander

4 lemon wedges

Place the chicken stock and split peas in a large saucepan.  Bring to the boil, reduce the heat, cover and then leave to simmer for 20 minutes.  While the split peas are cooking, peel and trim the garlic, onion, parsnips, potato and carrot.  Finely chop the onion, cut the parsnips, potato, tomatoes and carrot into 2 cm cubes and crush the garlic cloves. 

Add the onion, potato, carrot, parsnips, garlic, and tomato to the soup base.  Season well and bring back to the boil.  Once boiling, reduce the heat and leave to simmer gently for around 15 minutes or until the potato and parsnips are tender to a knife point.

While the soup is cooking, finely chop the coriander, stalks and all, and heat the olive oil in a heavy based frying pan.  Add the cumin seeds, mustard seeds, coriander, turmeric, chilli, coriander stalks and grated fresh ginger.  Fry gently, stirring continuously until the aroma of the spices becomes very fragrant and the seeds begin to pop – this will only take about 3 minutes.

Stir the cooked spices and the coconut milk into the soup until combined.  Season and then add the cooked chicken and fresh coriander.  Stir through and then leave to simmer for a further 5 minutes before seasoning to taste.

Comments

[InTolerant Chef]

Sounds so good! I have never actually tried this before, but love Indian food in all it's variety. Good job with the recipe, Yumm...

[The Intolerant Gourmet]

It's a gorgeous blend of anlo-indian cuisine and perfect for the autumnal weather we're having - although I'm not sure that applies to where you are!

[Patrick]

I had a big bowl of this gloriousness when I got back from running around after a football for an hour in the cold driving rain. A mix between a curry and a soup!? - I can't think of anything better to warm you up from the inside out and put a smile on your face. Mmmmmmmore of the same please.

[The Intolerant Gourmet]

Patrick, I am so glad you liked it, football and curry? No wonder it hit the spot!

[Julia]

delicious in this chilly weather, the flavours worked so well together and it was amazing the next day for lunch
thanks

[Anne]

Just the thing i need for this weekend, big pot of steaming loveliness on the table after a long walk

[Julie]

Do you have recipes for the slow cooker please?

[[The Intolerant Gourmet]]

Julia, yes, you are so right, like all things spiced or curried, the flavours really develop over night.

Anne, it is a heart warming bowlful, perfect after a bit of a trek! Good choice.

[[The Intolerant Gourmet]]

Hi Julie

I'm afraid I don't have any specific recipes for the slow cooker as I tend not to use them. I am though, pretty sure that you could adapt this Mulligatawny recipe for slow cooking. It may be a case of following the principles of another soup or stew slow cooked recipe but then using these ingredients. Hope it goes well...