{"id":2218,"date":"2022-10-31T21:15:27","date_gmt":"2022-10-31T21:15:27","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=2218"},"modified":"2026-01-01T19:44:07","modified_gmt":"2026-01-01T19:44:07","slug":"madhur-jaffreys-mulligatawny-soup","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/madhur-jaffreys-mulligatawny-soup\/","title":{"rendered":"Madhur Jaffrey’s Mulligatawny Soup"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Madhur Jaffrey’s Mulligatawny Soup<\/h2>\n
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Mulligatawny Soup is a classicly Indian dish with British influence. This recipe is a take on one by Madhur Jaffrey, the famous Indian-born actress, food and travel writer, and television personality, that was intended to be a vegetarian recipe. You can easily convert this recipe to Jaffrey\u2019s vegetarian Mulligatawny Soup by subtracting the chicken, and substituting chickpeas for the chicken, and vegetable broth for the chicken broth.<\/span>
<\/div>This is a recipe that really makes the house smell great, and it\u2019s one that is relatively simple to perfect in just one or two tries. The curry, garlic, onions, and various flavor profiles really come through this Indian\/British classic.<\/span><\/div>\n
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Author: <\/span>Madhur Jaffrey<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • \u00bd<\/span> lb<\/span> cooked chicken <\/span> finely diced or shredded<\/span><\/li>
  • 1<\/span> medium<\/span> onion <\/span> finely chopped<\/span><\/li>
  • 2<\/span> cloves<\/span> garlic <\/span> minced<\/span><\/li>
  • 3<\/span> teaspoons<\/span> curry powder<\/span><\/li>
  • 2<\/span> tablespoons<\/span> olive oil<\/span><\/li>
  • \u00bd<\/span> tart apple (about \u00bc cup\u2019s worth)<\/span> peeled & finely chopped<\/span><\/li>
  • \u00bc<\/span> cup<\/span> carrot <\/span> very finely chopped<\/span><\/li>
  • \u00bc<\/span> cup<\/span> celery<\/span> very finely chopped<\/span><\/li>
  • 2<\/span> Serrano chili peppers<\/span> finely chopped<\/span><\/li>
  • 3<\/span> tablespoons<\/span> flour<\/span><\/li>
  • 4<\/span> cups<\/span> chicken broth<\/span><\/li>
  • 16-oz.<\/span> can of tomatoes<\/span><\/li>
  • 1<\/span> tablespoon<\/span> parsley<\/span> chopped<\/span><\/li>
  • 2<\/span> teaspoons<\/span> lemon juice<\/span><\/li>
  • 1<\/span> teaspoon<\/span> sugar<\/span><\/li>
  • 2<\/span> whole cloves<\/span><\/li>
  • salt & ground black pepper<\/span> to taste<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • In a large saucepan, heat the oil until bubbling.<\/div><\/li>
    • Saute the onion, garlic and curry powder in the heated oil, and season with salt & pepper to taste. Continue cooking until the onion turns a little translucent.<\/div><\/li>
    • Mix in carrot, celery, chilis, and apple. Taste and test if you need to add any more salt and pepper.<\/div><\/li>
    • Cook on medium-low heat for about 5 minutes, stirring consistently, until the vegetables soften.<\/div><\/li>
    • Sprinkle the flour over the freshly-cooked mixture, and stir well until the flour is worked in and no white is shown.<\/div><\/li>
    • Stir in the broth, a few ounces at a time, then add tomatoes and all tomato liquid (do not discard).<\/div><\/li>
    • Add parsley, lemon juice, cloves, sugar, and bring to a boil.<\/div><\/li>
    • Once it reaches a boil, bring down to simmer and add the chicken.<\/div><\/li>
    • Stir every 15-20 minutes, and allow cooking between 90 minutes and four hours. The lower the temperature will require a longer cooking time.<\/div><\/li>
    • Serve with warm naan bread.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":2215,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[366,139,1751,132,697,2437],"tags":[],"class_list":["post-2218","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-british","category-indian","category-mulligatawny-soup","category-soup","category-stove-top","category-uucm-auction-soup"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2022\/10\/MadhurJaffreyMulligatawnySoup.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/2218","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=2218"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/2218\/revisions"}],"predecessor-version":[{"id":2219,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/2218\/revisions\/2219"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/2215"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=2218"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=2218"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=2218"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}