Chicken Mulligatawny
Classic Anglo-Indian pepper soup with chicken - a warming, complex broth perfect for rainy days.
Cooking
1. Cover and boil chicken in 4 cups water on medium-low heat until fully cooked, about 25-30 minutes. (The stock may be prepared in advance.)
2. Take out the chicken pieces from the stock and keep aside.
3. Reheat the stock and add all remaining ingredients - coriander powder, turmeric, curry leaves, dry red chillies, salt, and the coarsely ground spice mixture.
4. Add the chicken pieces back to the stock and simmer for 10-12 minutes.
5. Serve hot as a soup or with rice.
Serving Suggestions
Serve hot with toasted bread or papad. Mulligatawny
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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