Mulligatawny Soup Recipe

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). However I asked her and she said lots of recipes use rice instead. I had that, so rice it is!

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.

Indian Mulligatawny Soup

Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 10 minutes

three servings

Indian Mulligatawny Soup

A combination of British and Indian cuisine that's became a staple. It's got Indian spiciness with British meat and potatoes.

Ingredients

  • 1 T vegetable oil
  • 1 chicken thigh
  • 1/2 medium onion, chopped
  • 1 garlic clove, smashed into a paste
  • 1 carrot, peeled and sliced
  • 1 small potato, peeled and diced
  • 1 small bay leaf
  • 4-5 red chopped tomatoes (about 1/4 of a 28 oz can)
  • 1/2 cup brown rice
  • generous grinding of black pepper
  • 1/2 tsp cayenne
  • 1/2 tsp cumin
  • 1/4 tsp ground cinnamon
  • 1/2 tsp salt or to taste
  • 2 cups of water
  • 1 tablespoon lemon juice
  • Garnish
  • 1 heaping T Greek yogurt or coconut milk
  • Optional
  • Fresh chilis or coriander leaves

Instructions

  1. Add the oil to a Dutch oven and heat on medium high
  2. Brown the chicken thigh in the oil. Add the garlic and onion and sauté for a short time (about a minute).
  3. Add everything else except the lemon juice to the pot (potatoes, carrots, bay leaf, tomatoes, and spices go in all together). Add water to cover, about 2 cups.
  4. Turn the flame down to medium low and cover the pot. Let it simmer for about 30 minutes, until the vegetables get soft.
  5. Take the pot off the stove and turn off the burner.
  6. When the soup has cooled, remove the chicken thigh and the bay leaf.
  7. Cut the chicken up into pieces and throw away the bay leaf.
  8. For a smoother soup
  9. Pour out half the soup into a large bowl. Puree the rest in the pot with a stick blender. If you chose the smoother soup, put it all back in the pot and reheat it if necessary.
  10. For a chunkier soup
  11. Skip the puree, and put the soup back on the burner to cook for another 10 minutes.
  12. Ladle the soup into a bowl and add the reserved chicken and the lemon juice. Garnish with yogurt (and/or chilis or fresh coriander leaves).

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

Indian Royal Chicken Cooked in Yogurt

Jewish Chicken Curry Chitarnee

Curried Chicken Soup

Easy Chicken Curry Recipe

Indian Royal Chicken Cooked in Yogurt

The beauty of this Indian royal chicken cooked in yogurt recipe is that it’s delicious and can be made fairly quickly.  You can just serve it with naan or make some rice to help soak up the sauce.  I have adapted this from Madhur Jaffrey’s Quick & Easy Indian Cooking, which is a great guide for making Indian meals that don’t require a lot of fuss. Plus, she wisely sticks to ingredients that are fairly easy to find outside of India. Her recipe is for four people, my version is dinner for one person.

I made a few other minor changes as well.  The original recipe calls for both dried and fresh coriander.  I don’t generally have fresh coriander (and if I did, it would spoil), so I used a bit more dried instead. 

Make sure to remove all of the whole spices before serving. You don’t want to crunch down on a clove or a cardamom pod!

She calls for slivered almonds, but all I had was ground almonds, so I used that.  I am a big believer in using what you have and not buying special ingredients for a single purpose.  You can substitute slivered, or blanched if that’s easier.  You might even use whole ones, or throw them in the mini-chopper to chop them up.

There’s also a fun bit of chemistry here.  When you add the raisins to the hot pan, they plump up and temporarily revert back to grapes!




Royal Chicken Cooked in Yogurt

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Category: entree

Cuisine: Indian

one serving

Royal Chicken Cooked in Yogurt

Indian royal chicken cooked in yogurt is ready in about half an hour and requires very little fussing. Nothing to chop, or mince. Just mix up the yogurt, brown the chicken, add a few spices, raisins, and almonds to the pan, and let the whole thing simmer. Easy.

Ingredients

  • 1/4 cup Greek yogurt
  • pinch salt
  • freshly ground black pepper to taste
  • 1/4 tsp ground cumin
  • 1/4 tsp ground coriander, plus a generous pinch
  • pinch cayenne pepper
  • 1 chicken thigh
  • 2 T canola oil
  • 2 cloves
  • 1/4 inch stick cinnamon
  • 2-3 green cardamon pods
  • 1 bay leaf
  • 1 tsp ground almonds (or use 1 1/2 tsp slivered almonds)
  • 1 1/2 tsp golden raisins

Instructions

  1. Put the yogurt in a small bowl.  Add the salt, pepper, cumin, coriander, and cayenne.  Since Greek yogurt is thick, you may have to add a teaspoon or two of water to thin it a bit. Mix that all up until it’s smooth and set it aside while you season the chicken and start on the rest of the recipe.
  2. Season the chicken with salt and pepper
  3. Turn the heat on a burner to medium-high.  Add the oil to a large skillet and heat.  Once the oil is hot, add the cloves, cinnamon, cardamon pods and the bay leaf.  Stir that together.  Add the chicken thigh and brown it on both sides for about 2-3 minutes per side.
  4. Once it’s brown, remove the chicken and place it in a separate small bowl or dish.
  5. Now add the almonds and raisins to the pan and give them a quick stir. Keep an eye on the mixture because the almonds will turn brown quickly and the raisins will magically transform back into grapes. Once they do, add the chicken back to the pan.
  6. Add some of the pan juices to the yogurt mixture and stir it around (this will keep the sauce from "breaking"). Then add the yogurt mixture to the pan.
  7. Stir to combine everything.  Increase the heat and bring the chicken/yogurt mixture to a simmer (not quite boiling).  Cover, turn the the heat down to low and cook for about 10 minutes. Stir again after another 10 minutes (twenty minutes total).
  8. Take the cover off, increase the heat slightly, and cook down the sauce until it thickens.  Remove the whole spices (cloves, cinnamon stick, cardamon pods, and bay leaf) and discard them before serving.

Notes

Update: do get the cardamom pods if you can. They are definitely worth the trouble.

Substitutions and Variations for Indian Royal Chicken Cooked in Yogurt

  • try it with ghee (clarified butter) instead of oil, sliced onions, and ginger paste (full recipe here)
  • add potatoes, curry leaves, tamarind paste, and coconut milk (recipe here)
  • make it Hyderabadi style with tomatoes, cashews, red chilis, saffron and turmeric

More Chicken Recipes for One Person

Easy Chicken Curry Recipe

Chili Garlic Chicken Thigh Recipe for One

Crispy Lemon Chicken Thigh Recipe for One

Quick Chicken Mango Stir Fry Recipe




Curried Chicken Soup

I’ve been fighting a terrible cold, so I needed soup. Specifically soup with curry or something spicy to cut through the congestion and fight those germs! So I turned to the Silver Palate cookbook and made curried chicken soup.  I think it’s working!

A couple of notes on this.  First, I used hot curry, which I don’t think I will do again.  It was good for the cold, but a bit much for the soup.  Next, I took the photo and realized I forgot to add the half-and-half! It’s creamy curried chicken soup!

If you don’t want the half-and-half, that’s fine. It’s good either way (I added it to the second bowl I ate).

Finally, the original recipe says to defrost the peas first.  I don’t think that’s really necessary. Peas cook fairly quickly, unless they’re all stuck together in the box.



Making this soup is much easier (and less messy) if you have a stick blender. Just put the blender in the soup, press the button, and puree it. Otherwise, you’ll need to strain it, put the solids in a standing blender or food processor and then add some cooking liquid. Full instructions are in the recipe.

If you have the hand blender, this soup requires very little effort.  Cut up the vegetables, add the stock, rice, and chicken, and just let it cook.

I’ve cut the original recipe in half, so it makes 2-3 servings instead of 4-6.  Eat one right away and freeze (or save) the rest for another day.

Curried Chicken Soup

Prep Time: 10 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 20 minutes

Category: soup

Cuisine: Indian

two to three servings

Curried Chicken Soup

A slightly spicy curried chicken soup with carrots.

Ingredients

  • 3 T unsalted butter
  • 1 cup (about one medium) onion, diced
  • 1 carrot, peeled and diced
  • 1 T curry powder
  • 2 1/2 cups chicken stock
  • 2 chicken thighs (bone-in)
  • 1/4 C long grain white rice
  • 1/2 C half-and-half*
  • 5 ounces (about 2/3 C) frozen peas
  • salt and freshly-ground black pepper to taste

Instructions

  1. Melt the butter in a Dutch oven or large saucepan. Once the butter is melted, add the onions, carrots, and the curry powder. Stir that around to combine everything.
  2. Next, reduce the heat to a low flame (or temperature setting). Let the vegetables and curry cook on low for about 20 minutes. Stir the mixture every once in a while so it doesn't stick and cooks evenly.
  3. Add the stock, chicken, and the rice. Increase the heat and bring the mixture to a boil. Once it's boiling, cover the pot and reduce the heat to a simmer (it should bubble occasionally). Let it cook for about 25 minutes until the rice and the chicken are cooked.
  4. Carefully remove the chicken (use tongs) and set it aside. Let it rest for 10 minutes until it's cool enough to handle. Once you can touch it, cut it up into small pieces and keep it separate on the cutting board for now.
  5. If you have a hand blender, stick it in the pot and puree the soup. If not, strain the soup into a bowl and put the solids into a blender or food processor with about one cup of liquid. Blend until smooth, adding more cooking liquid if necessary. Then put everything back in the pot.
  6. Add the half-and half to the pot (if using), along with the diced chicken. Discard the bones, or save them for stock. Add the peas and heat the soup for 15 minutes until the peas are cooked.
  7. Season with salt and pepper to taste.

Notes

*It's supposed to be creamy chicken curry soup. I forgot to add the cream. It was delicious without it. You can also add a dollop of plain Greek yogurt on top.

More Curry and Curried Soup Recipes

Easy Chicken Curry Recipe

Easy Canned Tuna Curry

Indian Fish Fillet in Yogurt Sauce

Curried Butternut Squash Soup with Apples

 




Indian Fish Fillet in Yogurt Sauce

This week’s recipe was going to be something else, but then I realized I hadn’t defrosted it.  Oops. No matter, this  Indian fish fillet in yogurt sauce recipe will do quite nicely instead.  You’ll just have to wait for the other recipe!

This is adapted from The Wednesday Chef , who in turn adapted it from Madhur Joffrey.  Since the amounts are smaller, you don’t have to heat up the oven. You can make this in the toaster oven instead. It heats up more quickly and it’s easier to clean too!

All you have to do is lightly fry some onions, pour them onto a tray, season and mix the yogurt, and then pour all of that over the fish.

It’s maybe ten minutes of prep, and 20 minutes of baking.  While it bakes, pour yourself a glass of wine or a beer or make some rice to go with it. Or both.

You end up with a rich, creamy sauce that tastes indulgent (but isn’t, since it’s yogurt, not cream).   So no need to feel guilty.

The garam masala, ginger, and cumin add a bit of bite, but not too much (unless you want it spicier, of course). It’s pretty easy and approachable for Indian food.




Fish Fillets in Yogurt Sauce

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Category: entree

Cuisine: Indian

one serving

Fish Fillets in Yogurt Sauce

Fish Fillets in Yogurt Sauce, creamy indulgence without any guilt.

Ingredients

  • 1 tablespoon vegetable oil
  • 1/2 medium onion, sliced thinly
  • 1/2 pound cod (or haddock or halibut) fillet
  • 1/4 cup Greek yogurt
  • 1 1/2 tsp  lemon juice
  • pinch sugar
  • salt and coarsely ground black pepper
  • 1/2 teaspoon ground cumin
  • 1 1/2 tablespoons ground coriander
  • generous pinch garam masala
  • pinch cayenne pepper
  • 1/4 teaspoon grated fresh ginger*
  • 1 T butter (optional)

Instructions

  1. Remove the tray from your toaster oven. Start by preheating the toaster oven to 350.  While that’s warming up, heat the oil in a small skillet.  Then add the sliced onion.  Cook that until you can see through the slices.  This should take about five minutes or so.  Season with salt and pepper. 
  2. Remove the onions from the pan and scatter them over the toaster oven tray.  Cut the fish into small pieces (about 2 inches) and arrange the pieces over the onions on the tray.
  3. Take a small bowl and mix together the remaining ingredients (except the butter). If the mixture is too thick, thin it out with a teaspoon or two of water. Pour that over the fish and the onions and stir it around to cover the fish completely on both sides.
  4. Cover the tray with foil, place it in the hot toaster oven and cook for about 20 minutes.  The fish is done when it’s white and flakes easily with a fork.
  5. If you want a thicker sauce, pour the sauce from the tray into a small saucepan, heat it to boiling, and then slowly add the butter.

Notes

* I grated the ginger using my microplane. If you don't have one, just use a cheese grater.

Substitutions and Variations for Indian Fish Fillet in Yogurt Sauce

  • Add some curry to the sauce for more kick
  • Try pan frying the fish (about three-five minutes per side); add the yogurt sauce at the end, off the heat so it doesn’t curdle
  • Add half a hot chile pepper

More Fish Recipes

Easy Canned Tuna Curry

Greek Fish with Lemon and Tomatoes

Pan Fried Tilapia with Lemon Butter Sauce

Salmon with Greek Yogurt Dill Sauce

Sephardic Fish in Peppery Tomato Sauce

 




Easy Canned Tuna Curry

There are some nights when you want dinner and you want it quick. This easy tuna curry can be made in just a few minutes. Just cut up a bit of onion, chop some garlic, grate some ginger, and open a can of tuna. Yes, canned tuna.

If you make extra rice in advance (as I usually do), you just have to heat that up and you have dinner. It’s curry in a hurry.

I adapted this recipe from Madhur Jaffrey’s Quick & Easy Indian Cooking. Her recipe made two or three servings, which I have reduced. She calls for fresh chopped cilantro (which I never have, so I used a bit of dried coriander, which is the same thing). If you do have the fresh version, use 1 to 1 1/2 tablespoons.

I have simplified the preparation a bit.  Rather than slicing the onions into rounds, I chopped them.  I grated the ginger with my microplane zester, instead of slicing it into strips; I didn’t want to bite down on big hunks of ginger! Besides, this way is faster.




Easy Tuna Curry

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Category: entree

Cuisine: Indian

one serving

Easy Tuna Curry

Canned tuna curry in a hurry. An easy quick dinner you can make in minutes.

Ingredients

  • 1 T canola oil
  • 1/2 small onion, chopped (about 2 tablespoons)
  • 1 small clove garlic, chopped
  • 1/2 teaspoon hot curry powder
  • 1 five oz. can tuna, packed in oil
  • 1/4 -1/2 jalapeño pepper
  • 1 teaspoon freshly grated ginger
  • pinch dried coriander
  • salt and pepper to taste

Instructions

  1. Heat the oil in a saucepan on medium-high heat. Once the oil is hot add the chopped onions and garlic.
  2. Stir the mixture in the pan until the onion starts to get brown.
  3. Add the hot curry powder and stir.
  4. Now add the tuna (make sure to use tuna in oil so it won't dry out),
  5. Reduce the heat to low, add the jalapeño, ginger, and coriander. Stir it all together.
  6. Add a little salt to taste (the tuna will be salty) and a generous grinding of black pepper.
  7. Mix that all in the pan and then spoon it out onto a plate.

More Quick Dinner Recipes

Easy Chicken Curry Recipe

Pan Fried Tilapia with Lemon Butter Sauce

Indian Fish Fillet in Yogurt Sauce

Quick Creole Cabbage and Sausage

 




Easy Chicken Curry Recipe

This easy chicken curry recipe is a quick and delicious way to get the taste of Indian food without a lot of work.  The original recipe came from The New York Times (I think), but I had to put my own spin on it. It only requires a few ingredients and a small skillet and you can put the whole thing together in fifteen minutes. Just perfect when you’re hungry and in a hurry!

If you don’t have Greek yogurt, you can use sour cream instead. As a bonus, sour cream is more heat-resistant than yogurt so you can add it directly to the pan, rather than dirtying a separate bowl. I use the yogurt because I prefer the flavor. Also, it seems more authentic to use curry instead of sour cream.

Garam masala is a spice mixture (kind of like curry, every mixture and every manufacturer is a bit different).  It adds warmth and savor to the dish (not spiciness).




Fast Chicken Curry for One

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Category: entree

Cuisine: Indian

one serving

Fast Chicken Curry for One

chicken curry for one

Ingredients

  • 1T canola oil
  • 1 small onion, peeled and sliced
  • salt and pepper to taste
  • 1/2 tsp curry powder
  • generous pinch cumin
  • generous pinch garam masala (optional)
  • 1/4 jalapeño pepper, sliced
  • 1 boneless chicken breast or chicken thigh, cut up
  • 1/4 cup plain Greek yogurt

Instructions

  1. Heat oil in small skillet on medium high heat. After a minute or two, add the onions and season with salt and pepper. Cook the onion, stirring, until it becomes clear. This should take about 5 minutes.
  2. Turn down heat to medium. Add half the curry powder and cook for another minute or so.
  3. Season the chicken with salt and pepper, plus the remaining curry powder, garam masala (if using) and the cumin. Push the onions to one side of the pan, away from the heat.
  4. Add the chicken and cook about 2 minutes. Turn the meat on the other side and cook another two minutes.
  5. Remove the chicken from the pan and set it aside on a plate.
  6. Turn the heat down to very low, and wait a minute or two until the pan cools slightly. Measure the yogurt into a cup and add some of the pan drippings. Stir it around to blend (this will keep the yogurt from curdling when you add it to the pan). Add the yogurt mixture to the pan and stir it into the onions. Keep stirring until it gets hot again.
  7. Put the chicken back in the pan, add the jalapeño pepper and cook another 2 minutes. Turn after halfway cooked.
  8. Remove from pan and serve.

Notes

I served this over jasmine rice, along with a side dish of cabbage seasoned with ginger, garam masala, and red pepper flakes.

Chicken Curry Recipe Variations and Substitutions:

  • If you don’t have jalapeño pepper, add a pinch of red pepper flakes along with the curry
  • Add some ginger
  • If you don’t have boneless chicken, cut up a bone-in thigh, or just start the chicken first, cook it for ten minutes, then add the onions, and follow the rest of the recipe (with the bone-in thighs, the recipe will take about 25 minutes total).

Recommended Tools and Ingredients


Madhur Jaffrey’s Quick & Easy Indian Cooking
I love Indian food, but I used to find it a bit intimidating, because it’s not as familiar to me as a home cook. However, this cookbook made that a lot easier (and I use it quite a bit).

My favorites are quick chicken korma, lamb with spinach, fish fillets in curry sauce, and curried tuna (the canned kind, not fresh). Most of the recipes take less than 30 minutes to prepare.

Indian Cooking Unfolded

Many Indian cookbooks use ingredients that can be hard to find if you don’t live in an area with a large Indian or Pakistani population. I have some excellent spice stores near me, but many don’t.

That’s one reason this cookbook caught my eye. He gives you the standard ingredients, and then tells you how to “cheat” if you don’t have them available. It makes the food much more accessible. The recipes are easy to follow and have 10 ingredients or less.

Rani Garam Masala

An essential mixture for Indian cooking. It’s a blend of 11 different spices, so it’s full of flavor.  Great for chicken (like this recipe), or use it on eggs, lentils, or veggies. It’s got cinnamon, cloves, cardamom, and nutmeg so the flavor is “warm” and aromatic, rather than spicy or hot.

More Chicken Recipes for One Person

Chili Garlic Chicken Thigh Recipe

Chicken with Peaches and Ginger

Chili Citrus Chicken Thigh Recipe for One

Indian Royal Chicken Cooked in Yogurt