Chicken Mulligatawny & Coconut Rice & Salsa

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If you’re still dubious about eating soup in warm weather, think about
this: These three soups all originate from fairly warm geographical areas. For instance, this mulligatawny [muhl-ih-guh-TAW-nee], or “pepper
water,” is from southern India. Not exactly the frozen tundra.
This soup is fairly spicy, but that’s a good thing. It’ll actually help
cool you down. For a tamer dish, use less cayenne, back off on the
jalapeño, or use a mild curry powder. Heat levels vary with brands—
you may have to experiment. But don’t eliminate the heat altogether. Coconut milk helps buffer spiciness, as do the rice, cilantro, and Mango-Apple Salad.

June 2003 Issue 39
From: Cuisine at home No. 107 (October 2014)
Page 58

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  • 6

Ingredients

  • 3 Tbsp. vegetable oil
  • 2 lb. boneless, skinless, chicken breasts or thighs, cut into 2’ pieces, seasoned with salt and pepper
  • 1 cup onion, diced
  • 3 Tbsp. curry powder
  • 3 Tbsp. fresh ginger, minced (or less of dried)
  • 2 Tbsp. garlic, minced
  • 2 jalapenos, seeded, minced
  • 1/2 tsp. red pepper flakes
  • 4 cups chicken broth
  • 1 cup tomatoes, seeded, diced
  • 1/4 cup chopped fresh cilantro
  • 2 Tbsp. unsalted butter
  • 2 Tbsp. all-purpose flour
  • 2 cups fresh spinach, chopped
  • 1 can coconut milk (14oz)
  • Toasted coconut
  • 1 1/2 cups water
  • 1 cup canned coconut milk
  • 2 tsp. sugar
  • 1 tsp. kosher salt
  • 1 cup basmati or jasmine rice
  • 2 Tbsp. fresh lime juice
  • 1 Tbsp. unsalted butter
  • 1 mango, peeled, pitted, diced
  • 1 Granny Smith apple, diced
  • Juice of one Lime

Preparation

Step 1

directions

Soup

1

Brown chicken in oil on all sides in a large pot over medium-high heat; transfer to a plate.

2

Add onion, curry powder, ginger, garlic, jalapeno, and red pepper flakes to the pot; saute 3 minutes.

3

Stir in broth, tomatoes, cilantro, and reserved chicken. Bring to a boil, reduce heat to medium, and simmer 10 minutes. Remove and strain enough of the soup broth out to measure 2 cups (return any strained out solids to the pot). Set the strained liquids aside.

4

Melt the butter in a saucepan over medium heat, then whisk in the flour to make a roux. Gradually add the strained soup, simmer for 1 minute, then whisk the mixture into the pot of soup. Simmer 2-3 minutes to thicken and cook out the floury taste.

5

Finish with spinach and coconut milk, and garnish with coconut.

Coconut Rice & Salsa

1

Bring water, coconut milk, sugar and salt for the rice to a boil in a saucepan over medium-high heat.

2

Stir in rice, cover, reduce heat to low and cook 15 minutes. Remove from heat; let stand for 5 minutes.

3

Finish rice with lime juice and butter. Fluff with a fork and keep warm.

4

Toss all ingredients for the salsa together in a bowl; serve on top of the soup with rice on the side.

Source:Cuisine at Home, Splendid Soups & Spectacular Sides

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