Review: Spicy Mulligatawny Jan.02'

[lsdesign]

I made this last night. I doubled the recipe because if I'm going to be chopping veggies I might as well make enough for leftovers. I wished I had put more chicken in and also that I had not doubled the mango chutney. It gave it a pronounced sweet note that would have been better in the background.I made some sushi rice to go with it because it seemed to need a foil of some sort with the strong flavors. Verdict: fussy kids ate it, the fussiest one ate two bowls and the DH who prefers not to have fruit in his entree at any cost, loved it.

[helene]

Please post the recipe.

I did not receive Jan. issue yet.

Thanks a zillion time.

:cool:

[lsdesign]

Spicy Mulligatawny

1 tbls. vegatable oil, divided

1/2 pound skinless, boneless chicken breast, cut into bite-sized pieces

1 c. chopped peeled Gala or Braeburn apple

3/4 cup chopped onion

1/2 cup chopped carrot

1/2 cup chopped celery

1/2 cup chopped green bell pepper

2 tbls. all-purpose flour

1 tbls. curry powder

1 tsp. ground ginger

1/2 tsp. crushed red pepper

1/4 tsp. salt

2, (14.5 oz) cans fat-free, less-sodium chicken broth

1/3 c. chutney

1/4 tomato paste

Chopped fresh parsley

1. Heat 1 tsp. oil in a Dutch oven over medium-high heat. Add chicken, and saute 3 minutes. Remove from pan; set aside.

2. Heat 2 tsp. oil in a pan. Add apple and next 4 ingredients (apple through pepper); saute 5 minutes, stirring frequently. Stir in the flour and next 4 ingredients (flour through salt); cook 1 minute. Stir in broth, chutney, and tomato paste; bring to a boil.

3. Reduce heat; simmer 8 minutes. Return chicken to pan; cook 2 minutes or until mixture is throughly heated. Sprinkle with parsley.

Yield: 4 servings (serving size 1 1/2 cups).

[helene]

Thank you so much,

I can't wait to try it.

[Guest]

Isdesign,

Thanks for the review. This looks really good and just the thing to satisfy my craving for Indian food.

[TheresaM]

DH made this last night and I thought it was fabulous. He did not use any mango chutney and used dried cayenne pepper. Word of caution, he used 1/4 tsp. and this was just enough. I would not have wanted any more, and maybe just alittle less. We thought a 1/4 - 1/2 cup of cooked rice or wild rice would be a nice additive. It's a repeater. I would make it again, in a minute.

[Ralph]

DW made this tonight, just as directed. Very spicy, but also very good!

[SQ]

Thanks for the review! After hearing so many positives on this recipe, I guess I'll just have to give it a try. :)

[Vanessa]

Do you guys think I can make it without tomato paste and flour? (due to allergies)

[TheresaM]

These are both thickening agents, so if you can think of what to do instead, I would say yes.

[Mbart]

I was planning on making this very soon, too. Just wondering, based on the comment about too sweet flavoring from the chutney, do you think I should leave it out, and offer it on the side as a garnish?

[Salsera]

I just made this tonight and am eating it as I type.

I did not have any celery or carrots around, so I just increased the amount of bell pepper and apples.

Also, I did not have mango chutney so I sub'd apricot jam, which is just fine. I also added MORE crushed red pepper because I like my food on the very hot side.

All in all, a good recipe....though my mom's mulligatawny soup is better (we're Indian)...I'll try tracking down her recipe and post it if you all are interested.

[SQ]

Thanks for calling this to my attention. The mulligatawny is definitely one of those recipes I would've passed right over if it hadn't been for this BB!

I made it last night and it was a great success! DH was practically moaning w/delight as he spooned it into his mouth. Was afraid DS(s) wouldn't like it, but they also both loved it. One gave it an 8.5 and one a 9!!! I served it w/a loaf of fresh orange-whole wheat bread.

Instead of chutney, I put a little bit of fresh, chopped mango for garnish in each bowl. I'm so glad I doubled this recipe!

Salsera, if you can get your hands on your mom's recipe, I'd love to give that a try, too! :)

[bobmark226]

You have only yourselves to blame, people, for me dragging up all these old recipes these days. Because of your comments, I've been snapping up previous years' annuals at ebay and am now consumed by cookbooks with yellow Post-its sticking out all over.

I was at odds about dinner last night, had tagged this mulligatawny the night before and, like all my predecessors in this thread, did a lot of tweaking to taste.

I left out the chicken altogether (originally thighs, but posted here as breast meat) and added a large can of chickpeas instead, which were perfect. I had no problems with sweetness or heat balances as my curry, from a local Indian market is medium hot, meaning "quite," and their mango chutney is also hot. I used all the vegetables, including the Braeburns, which I've come to like cooking with a lot. At the finish, I added just a bit of heavy cream, also languishing in the fridge, for a bit more sweetness and body, and it came out perfectly.

This one's a keeper, as I'm partial to the spicing and it uses ingredients I always have around.

BOB

[Bob]

My experience with mulligatawny is the Soup Nazi episode (http://en.wikipedia.org/wiki/Soup_nazi) of Seinfeld. That is when I first heard of the soup. I have never had any. Today that changed.

I searched here for mulligatawny and came across this thread. Spicy appeals to me, so I darted out to the market to get the needed ingredients. I made it this afternoon and am very please with the results.

The soup looks like the mulligatawny I found on Google (http://images.google.com/images?hl=en&q=mulligatawny&btnG=Search+Images&gbv=2). Whether it tastes like traditional mulligatawny or not, I haven't a clue since I have nothing to compare it to. It is quite flavorful and has a nice kick to it (the only mango chutney I could find was spicy, so that just added to the heat).

I could have consumed the entire batch right then, but I have portioned it out. The one note I added to the recipe in Mastercook I made was that perhaps a dollop of yogurt would make for a good garnish and a soothing contrast to the spice.

I am not a big soup fan, but this was excellent!

http://blog.ladow.net/images/2007/07-08-20/mulligatawny-3.jpg

[margeslp]

Bob, first thing I thought was Seinfeld. This sounds like a wonderful recipe. It would be interesting having a party based on Seinfeld foods. Fuscili, half and half cookies, mangos, babka...........

[heavy hedonist]

Bob, first thing I thought was Seinfeld. This sounds like a wonderful recipe. It would be interesting having a party based on Seinfeld foods. Fuscili, half and half cookies, mangos, babka...........


chocolate babka! when i was a kid, we always had fruited babka-- till i saw seinfeld, i didn't know there was a chocolate variety!!

[PAMMELA]

Bob, first thing I thought was Seinfeld. This sounds like a wonderful recipe. It would be interesting having a party based on Seinfeld foods. Fuscili, half and half cookies, mangos, babka...........



and dont't forget the Marble Rye!!! :)

[bobmark226]

And Mackinaw peaches for dessert!

Bob

[bbenedict]

Reported.