We are obsessed about making some turkey mulligatawny using Thanksgiving leftovers. Homemade stock with the carcass and cubes of turkey for the soup.
We added coconut milk, curry paste, apple cider, rice, carrots and celery, but forgot to add lentils or more veggies. Still a delicious variation.
This is the first mulligatawny recipe we ever tried. We’ve tried a few, including a Soup Nazi version with pistachios from Top Secret Recipes, but this one is great.
The Canadian Living Cookbook
1/2 cup flour
1 lb chicken breasts (but we are using leftover turkey)
4 carrots, diced
2 onions, diced
4 stalks celery, diced
2 Granny Smith apples, diced
2 tablespoons oil
2 tablespoons curry powder
1 pinch cayenne
6 -8 cups chicken stock (or turkey stock)
1 cup light cream or coconut milk
1/4 cup cilantro, chopped
4 cups cooked rice
Place the flour in a bag and add chicken, shake to coat. Reserve flour. In large pan heat oil and brown the chicken and set aside.
Add carrots, onions, celery and apples to pan and cook until soft, add curry powder and cayenne.
Sprinkle with reserved flour, stirring for 2 minutes. Gradually stir in chicken stock, return chicken to pot and bring to a boil, reduce heat and simmer 1 hour.
Stir in cream and season with salt and pepper to taste. Heating gently over low heat. Do not boil.
Spoon over rice and garnish with cilantro.
- 1/2 cup chopped onion
- 2 stalks celery, chopped
- 1 carrot, diced
- 1/4 cup butter
- 1 1/2 tablespoons all-purpose flour
- 1 1/2 teaspoons curry powder
- 4 cups chicken broth
- 1/2 apple, cored and chopped
- 1/4 cup white rice
- 1 skinless, boneless chicken breast half – cut into cubes
- salt to taste
- ground black pepper to taste
- 1 pinch dried thyme
- 1/2 cup heavy cream, heated
- Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
- Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
- When serving, add hot cream.
Adapted from Williams-Sonoma Food Made Fast Series, Soup, by Georgeanne Brennan (Oxmoor House, 2006).
3 Tbs. unsalted butter
1 boneless, skinless turkey breast half, about 1 1/2 lb., cut into bite-size cubes
1 yellow onion, finely chopped
3 celery stalks, finely chopped
2 carrots, finely chopped
1 garlic clove, minced
1 Tbs. curry powder
4 cups chicken broth
1/2 cup long-grain white rice
1 cup plain yogurt
Salt and freshly ground pepper, to taste
1/4 cup minced fresh cilantro (optional)
Sauté the turkey and vegetables
In a large stockpot or Dutch oven over medium heat, melt the butter. Add the turkey and sauté until lightly browned on all sides, about 7 minutes. Using a slotted spoon, transfer to a plate and set aside.
Add the onion, celery, carrots and garlic to the pot and sauté until the onion is translucent, about 7 minutes. Stir in the curry powder and cook, stirring, for 2 to 3 minutes more to blend the flavors.
Simmer the soup
Add the broth and browned turkey to the pot, increase the heat to high and bring just to a simmer.
Reduce the heat to medium, add the rice and cook, uncovered, until the rice is tender and the turkey is cooked through, 15 to 20 minutes. Stir in the yogurt and simmer for 10 minutes to blend the flavors. Season with salt and pepper.
Ladle the soup into bowls, garnish with the cilantro and serve immediately. Serves 4.
Sun Nov 12 1995
Mary-Ann Brown, the bright young chef at Calgary’s newest cutting- edge eatery, Turquza, says her “cucina tropical” is different.
TURQUEZA MULLIGATAWNY SOUP
Serves four to six
2 tablespoons olive oil
3 chicken breast halves, cut in one-inch cubes
3 Granny Smith apples, cut in one-inch cubes
6 cups chicken broth
4 cloves garlic, minced
2 shallots, minced
4 tablespoons cream
1 heaping tablespoon of Patak’s extra hot curry paste (available in Indian groceries and large supermarkets)
1 cup long grain scented rice
4 tablespoons coconut milk
4 tablespoons shredded coconut
salt and pepper
Cook rice in water until tender and toss with coconut milk, shredded coconut, and salt and pepper.
For soup, heat olive oil over high heat and saute garlic and shallots until just softened. Add chicken and apples and cook until chicken is almost cooked through, about five minutes.
Add stock and curry paste, bring to a boil, then turn to a low simmer.
Simmer about 15 minutes, until chicken is cooked but not dried out. Season with salt and pepper.
Add cream and heat through.
For each serving, place about 1/3 cup of coconut rice in a shallow bowl and ladle hot soup on top.
Serve garnished with chopped chives.