Spicy Mulligatawny

i've made this soup many many times, sometimes throwing in different veggies, or leaving the chicken out for a veggie option and it has never failed to get great reviews with friends and family. For a thicker version try a hand-held blender in the pot to mush up some veggies (not all) BEFORE you put the chicken in.

Just what the doctor ordered on a chilly winter afternoon! I was suprised at how well this soup stretched a single chicken breast. I used a granny smith with wonderful results and added a pinch extra turmeric and coriander b/c my curry powder wasn't very "bold." I made homemade Naan from Manjula's Kitchen recipe (see youtube). It was to die for!

I served this along with Chicken Vindaloo to my father who is going through chemotherapy and really loves Indian food, since it has such a strong flavor and everything else is just tasteless to him. We all enjoyed this, but I should note that because of the chutney, it is pretty sweet, and since my Dad also struggles with diabetes, he couldn't eat that much. Aside from that, the soup has a good kick, and I would definitely recommend it.

Very good recipe. Next time, I'll add a jalapeno for a little more heat.

I did add 1 small jalapeno pepper and 1 can of diced onion/green pepper tomatoes ... it was beyond yummy - the Mango Chutney I bought was hot mango Chutney and it just made it sooooooo good. Oh and I added 2 small garlic cloves :) My husband raved about this one ... it's a keeper!

This is my go to recipe. We love it! I have made it many many times. Always using left over chicken. I add a jalapeno and use red pepper, not green. Sometimes I use fresh ginger if I have it on hand. I typically serve it over plain basmati or jasmine rice.