Janet Groene’s
Madras Mulligatawny
During the English Raj in India, a soup course was expected at any proper dinner, but soups as we know them were not known in Indian cuisine at that time. So this one was invented. The name means “pepper water”.
It’s an easy, one-pot meal with exotic flavor and a bit of heat. Here is my shortcut version. The tart apple is an important ingredient but you can skip the tomato if necessary. For an added shortcut use canned chunk chicken instead of fresh.
1 pound boneless, skinless chicken breast
2 tablespoons butter
1 tablespoon vegetable oil
3 to 4 cups diced vegetables (carrot, celery, onion, green pepper)
Granny Smith apple, peeled and diced
1/3 cup converted rice such as Uncle Ben’s
2 teaspoons mild curry powder
3 cups water
3 chicken bouillon cubes
Medium plum tomato, diced (optional)
1 cup cold milk
1/4 cup flour
Salt, pepper to taste
Cut up chicken in small bites and sizzle in melted butter and oil over high heat to brown it, gradually stirring in vegetables, apple, curry powder and rice. When everything is nicely coated, add water and bouillon. Bring to a boil, stir to dissolve bouillon, lower heat and add tomato.
Madras Mulligatawny
During the English Raj in India, a soup course was expected at any proper dinner, but soups as we know them were not known in Indian cuisine at that time. So this one was invented. The name means “pepper water”.
It’s an easy, one-pot meal with exotic flavor and a bit of heat. Here is my shortcut version. The tart apple is an important ingredient but you can skip the tomato if necessary. For an added shortcut use canned chunk chicken instead of fresh.
1 pound boneless, skinless chicken breast
2 tablespoons butter
1 tablespoon vegetable oil
3 to 4 cups diced vegetables (carrot, celery, onion, green pepper)
Granny Smith apple, peeled and diced
1/3 cup converted rice such as Uncle Ben’s
2 teaspoons mild curry powder
3 cups water
3 chicken bouillon cubes
Medium plum tomato, diced (optional)
1 cup cold milk
1/4 cup flour
Salt, pepper to taste
Cut up chicken in small bites and sizzle in melted butter and oil over high heat to brown it, gradually stirring in vegetables, apple, curry powder and rice. When everything is nicely coated, add water and bouillon. Bring to a boil, stir to dissolve bouillon, lower heat and add tomato.
Simmer, covered, 20 minutes until rice is tender. Whisk flour into cold milk and stir in until soup thickens. If soup is too thick, add more milk. Season to taste. Serves 4 as a main meal, up to 8 as a soup course.
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