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Chicken Mulligatawny Soup with Apples
Chicken Mulligatawny Soup with Apples

Too often chicken recipes tend toward the tried and true--think plain grilled chicken breasts or uninspired chicken Parmesan. But for home cooks who refuse to dish up another dull chicken dinner, there's author Cree LeFavour's new cookbook, Poulet. The smartly designed book guides home cooks out of a poultry rut with recipes for globally inspired dishes like truffled roast chicken, chicken-and-goat-cheese enchiladas and a gently spiced mulligatawny soup that had us going back for seconds. Chicken dinner has never been so fresh.

Makes 4 servings

1 tablespoon peanut oil

1 medium yellow onion, peeled and thinly sliced

3 garlic cloves, peeled and thinly sliced

1 tablespoon Madras curry powder

4 cups chicken stock, preferably homemade

3 cups precooked roast chicken, shredded

1 tart apple such as Granny Smith, peeled and diced (about 1 cup)

Juice of half a lemon (about 2 tablespoons)

1 cup unsweetened coconut milk

Juice of 1 lime (about 2 tablespoons)

Salt and freshly ground pepper

½ cup fresh cilantro leaves, finely chopped

1. In a large saucepan or Dutch oven, heat the peanut oil. Add the onion and cook over medium heat, stirring frequently, until it is soft but not brown, about 5 minutes. Add the garlic and curry powder and cook until fragrant, about 1 minute longer.

2. Add the stock and chicken to the saucepan, cover and simmer over low heat for 10 minutes. Meanwhile, in a medium bowl, toss the apple with the lemon juice.

3. Whisk the coconut milk and lime juice into the soup. Remove the soup from the heat and season with salt and pepper. Divide the soup among four bowls and garnish with the apple mixture and cilantro. Serve immediately.

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