We tend to think of “fusion” foods as a new idea: Asian/Cuban, Mexican/Jewish and so on and so on. The truth is people have been mixing and matching cuisines ever since we started exploring (or on a less positive note, colonizing). The bright side is that exposure to new spices, flavorings, and cooking techniques can be a springboard for creative new dishes. Mulligatawny soup (which means pepper-water) is one such “fusion” food. It’s a mixture of Indian Tamil and British cooking. The Tamil cuisine brings the spiciness and the British added the meat.
This particular version of the recipe is adapted from Foodaholic. Her recipe uses red lentils (which I didn’t have the first time I made this). However I asked her and she said lots of recipes use rice instead. I had that, so rice it was!
I don’t have garlic paste, so I took a garlic clove and smashed it to smithereens. Just chop it up finely and then swipe the flat of a wide knife over it. Or, if you don’t mind a bit of extra cleanup, put it in a mini-chopper or a garlic press.
Finally, I used a chicken thigh, rather than chicken breast (which she uses because of picky kids). I think the chicken thigh has a better, richer flavor and I don’t have to worry about pleasing fussy eaters.
I did follow her lead in only using one pot. I can’t stand extra cleanup!
If you want the soup creamier and more elegant, remove part of it from the pan and puree the rest with a stick blender. If not, just cook it another 10 minutes for a more rustic texture.
This will make about three servings of soup. Eat one right away and save the rest in separate containers for another day.
Mulligatawny Soup Substitutions and Variations
- If you like spicier food, add some chopped fresh green chilis
- Top the soup with yogurt or try some coconut milk to counter the heat
- Add some curry powder
- Put in some chopped apple for sweetness
More Indian Chicken Recipes
A name fit for royalty, but anyone can eat (and prepare this dish easily). Nothing to chop, just mix up some spices, add yogurt, and simmer.
I bet you weren’t expecting the words “Jewish” and “Curry” to go together. But they do. Not spicy, but rather warm, comforting, and aromatic.
Delicious soup with very little effort. It only takes an hour to make and uses frozen or long-lasting veggies. No chopping either (other than a carrot). I did say low-effort. 🙂
A few basic ingredients get together and bring you dinner in minutes. Only one pot too!