I don't see a recipe for this on the website, but I'm sure I learned how to make it via this site. My wife adores it. Should I send my version of the recipe, or does someone else have a recipe?

Phil

I don't think I have this recipe, though I used to make it a long time ago. I haven't even thought of it for quite some time.

I've never even thought of a curried chicken soup... !! (considering how much curry, soup and other things I do make I'm actually quite stunned..)

Steve

It is an Anglo-Indian concoction, after the south Indian dish called Rasam . Rasama is a thin and spicy lentil soup like dish. According to the oracle that is Google, in Tamil language Milagu=pepper and tanni=water. So, it is pepper water, which is exactly what Rasam is. The proper Rasam however does not contain any chicken.

It is not diffucult to make, there are many recipes on the web, you could follow and adapt any to your taste.

thanks for that, I might come up with something in the future... !

Steve

Yes, tanni or tanni:r is Tamil for 'water': I just checked it in my notes from my undergraduate days, when I studied Tamil for a year and wrote a dissertation on colloquial Tamil (fascinating stuff!).

The unusual thing about chicken mulligatawny is that it's pink! It's the combination of tomatoes and coconut milk that produces this colour. Our recipe requires curry leaves, so it'll be better once I get my hands on some fresh ones.

But even without the fresh curry leaves, it's utterly delicious, and so different from the French soups we do.

I have been scratching my brains for the recipe. I think I might have made it before, a long time ago, but I am not sure. Definitely can't find it in my recipe scrapbook. So, if anyone makes it, do please share it with us.

Mamta

I don't have my recipe for mulligatawny properly written up, so this might be a bit sketchy:

To serve 2:

Ingredients

1 chicken breast, cut into thin stips (1/4 inch thick, I inch long)

a pint of chicken stock

half an onion, sliced into thin slices

1 tbspoon ground cumin

1 tabspoon ground coriander seed

1 teaspoon ground fennel seed

1/2 tasp turmeric

2 cloves garlic

2 inch stick of cinnamon

2 gloves garlic, grated

1 teaspoon grated rot ginger

I tin of peeled tomatoes, or the equivalent in fresh tomatoes

2 tsp vegetable oil

10 curry leaves

lemon juice

I cup coconut milk

Method:

Stir fry the chicken strips and onion in the oil; add the ground spices and the ginger/garlic, cinnamon while stir-frying

After about 5 mins, add the tomatoes

Stir fry again

add chicken stock and simmer for half an hour, or longer

Once the tomatoes are well integrated with the rest, and it's nearly ready to serve, add the coconut milk. Stir and simmer again for a few minutes

Just before serving, add a squeeze of lemon juice

You can find a different version if you google 'saveur'

Phil

To me, the soup always feels like a more liquid version of a couth Indian style curry.

I will have to make it one of these days. The problem is that I can't taste it, if it has chicken. So, I will have to work on a sea-food version.

So many things to try, not enough meals in the day!!

Ive never heard of it. Sounds nice. Mamta I reckon it'd be great with some nice big prawns instead of chicken.

Cheers

Steve

Hello Phil

I think this soup is basically a very watery curry, the recipe is similar, wouldn't you say? Did you take any pictures when you made it? I will try it one day soon.

Steve, mine will have to be with fish or prawns, as I don't eat chicken/meat anymore. This can be easily done in many dishes. I made some south Indian/Keralan type of fish curry last night, but as some friends decided to come at the last minute and I didn't have enough fish, I added a packet of frozen prawns to the fish (after adjusting the gravy amounts). My husband said it was a lovely curry and he doesn't like the fish much!

It will be, I am sure.