Mulligatawny


Ingredients:

  • 1 onion
  • 2 carrots
  • 2 stalks celery
  • 3 cloves garlic
  • 1 inch piece of ginger
  • 1 red chili pepper
  • 1/4 cup cooking oil
  • 1 tbsp curry powder
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 1/2 tsp turmeric
  • 1/4 tsp cardamom
  • 2 cups chicken broth
  • 1 1/2 lbs chicken thighs
  • 1/4 cup red lentils
  • Salt and pepper to taste
Instructions:
  1. Dice 1 onion, chop 2 carrots, 2 stocks celery, 1 red chili pepper, and mince 1 inch ginger and 3 cloves garlic. Chop 1 1/2 lbs chicken thighs
  2. Add a bit of cooking oil to a frying pan. Fry the chicken until done, then remove from heat
  3. Add 1/4 cup cooking oil to saucepan and bring it to med heat
  4. Add 1 tbsp curry powder, 1 tsp cumin, 1 tsp cinnamon, 1/2 tsp turmeric, and 1/4 tsp cardamom and allow them to warm for about 1 min
  5. Add the prepared onion, carrots and celery, tossing and stirring to coat until slightly soft, about 5 min
  6. Stir in prepared garlic, ginger, and red chili, seasoning with salt and pepper to taste
  7. Pour in 2 cups chicken broth and 2 cups water. Partially cover and let simmer for about 20 min
  8. Add cooked chicken and 1/4 cup red lentils. Let simmer another 25-30 min
Yield: About 4 bowls

Source: The Diabetic Code Cookbook by Dr. Jason Fung and Alison Maclean

Tips:

In the original recipe, they add the chicken thighs whole with the liquids. Then it's removed, shredded, and returned at the very end. This seemed weird to me, so I just cubed it, pan fried it, and added it back with the lentils. Those are the instructions I left here, because it's what I tried and it worked. But were I to do it again, I would have added the chicken after the onions had turned semitranslucent, fried it in the spices and veg, and simply kept it in the soup for the duration. 

Maybe boiling the chicken in the liquid from raw sort of quick-marinades it in spices, but I think the same would be achieved by frying it in spices and including it in the simmering liquid after. Maybe the thought is that this would overcook the chicken, but this is how I would include the protein in most soups and it works fine.

Online, most pictures are more yellow in colour. I don't know why, maybe they use more curry powder.

Description:

I tried this recipe because, despite the lengthy list of ingredients, it's all stuff that we have at home regularly. End result tasted kind of like a soup version of curry. I could see this turning into a regular in our soup rotation.

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