Chicken mulligatawny soup

Name: Chicken mulligatawny soup
Total time: 45 min
Yield: 6 servings
Ingredients: 2 apple; 92.5 g basmati rice; 2 tsps butter; 128 g carrots; 0.12 tsps red pepper powder; 101 g celery; 2 liters chicken stock; 2 Tbsps madras curry powder; 3 Tbsps flour; 1 Tbsp ginger; 150 ml light coconut milk; 1 onion; 6 servings salt and pepper; 453.59 g boneless skinless chicken breast

A delicious Chicken Mulligatawny Soup recipe perfect for autumn, packed with flavors like apples and cayenne pepper. This main course takes around 45 minutes to make and covers 22% of your daily requirements of vitamins and minerals. It fits a regular diet and is ideal for cozy autumn evenings.

Ingredients

apple

basmati rice

92.5 g

butter

2 tsps

carrots

128 g

red pepper powder

0.12 tsps

celery

101 g

chicken stock

2 liters

madras curry powder

2 Tbsps

flour

3 Tbsps

ginger

1 Tbsp

light coconut milk

150 ml

onion

salt and pepper

6 servings

boneless skinless chicken breast

453.59 g

Method

Heat the butter in a large pot over medium heat.
Add the onions, celery, carrots, apples and ginger. Saut for 5 minutesstirring occasionally.
Mix in the flour, curry powder and cayenne pepper. Stir another 3-5 minutes, then add the chicken stock, rice chopped chicken and 1 tsp. salt.Bring to a boil and lower the heat to a simmer. Simmer for 15 minutesor until the rice is tender and the chicken has cooked through.
Add the coconut milk and salt and pepper to taste.
Garnish with toasted almonds or cilantro!

Nutrition:

368 kcal

Carbs

41 g

Fat

9 g

Protein

27 g

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