Spiced Mulligatawny Soup (Print Version)

# Ingredients:

→ For the chicken

01 - 1 pound boneless chicken breast or thighs, sliced into short, thin strips
02 - 1/2 teaspoon ground cumin
03 - 1/2 teaspoon ground coriander
04 - 2 teaspoons garam masala
05 - 1 pinch cayenne pepper
06 - 1/2 teaspoon salt
07 - 1 tablespoon flour

→ For the soup

08 - 3 tablespoons olive or coconut oil, divided usage
09 - 1 small/medium onion, chopped
10 - 2 ribs celery, chopped
11 - 1 carrot, peeled and chopped
12 - 2 cloves garlic, minced
13 - 1 tablespoon garam masala
14 - 2 teaspoons curry powder (mild or hot, your choice)
15 - 1 tablespoon flour
16 - 1 quart chicken broth
17 - 1/2 cup uncooked white rice
18 - 1 sweet-tart apple (such as Granny Smith or Honeycrisp, peeled)
19 - 14 ounce can coconut milk, well shaken
20 - Salt and pepper to taste

# Instructions:

01 - Heat 1 tablespoon oil in a 4-5 qt stock pot or dutch oven over medium until shimmering. Toss chicken pieces with the seasonings and flour and add to pot. Brown chicken on all sides — cooking through completely — and remove to a plate or bowl and set aside.
02 - Add another 1 tablespoon oil to pot (still on medium heat). When shimmering, add onions, celery and carrots. Saute until soft. Add garlic and saute, stirring until fragrant (just a minute or so).
03 - Push the vegetables to one side, and add the remaining tablespoon of oil in the bare spot, heating briefly. Sprinkle the garam masala, curry powder, flour and a generous pinch of salt over the oil and stir to form a fragrant paste, then mix in with the vegetables, cooking briefly to bloom the spices.
04 - Add a small amount of the chicken stock and stir to smooth out any lumps formed by the roux. Tip the remaining chicken stock into the pot and turn heat to medium-high. Bring the soup to a gentle boil, add the rice, and reduce heat back to medium-low.
05 - Partially cover the pot and cook for 15 minutes. Grate the apple directly over the soup (to catch all the juices, too) and stir in the reserved chicken. Cook for 5 minutes more. Taste and add salt as necessary.
06 - Turn heat to low and add coconut milk, stirring to mix thoroughly. Let heat through, and do one final tasting, adding salt and pepper to suit.

# Notes:

01 - Classic Anglo-Indian recipe
02 - Can be made ahead and reheated
03 - Freezes well without the coconut milk

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