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Indian Mulligatawny (Chicken Vegetable)

servings

Servings

8

preptime

Prep Time

15min

cooktime

Cook Time

20min

What You'll Need

  • 3 tbsp. Spectrum® Organic Canola Oil
  • 1 onion, finely sliced
  • 2 cloves garlic, crushed
  • 2 inch piece of fresh ginger, crushed
  • 1 tbsp. cinnamon powder
  • 2 tbsp. curry powder
  • 1 tsp. each ground coriander/cumin/fennel/turmeric
  • 6-8 fenugreek seeds
  • ½ cup chopped tomatoes
  • 4 cups Imagine® Organic Free Range Chicken or Vegetable Broth
  • 2 lb. poached chicken meat, cubed
  • 9 fl. oz. coconut milk
  • Juice of 1 lemon
  • 1 onion, thinly sliced and oven roasted or fried until brown and crisp for garnish
  • ½ cup fresh cilantro leaves for garnish
  • Salt to taste

How to Make

  1. Heat the oil in a heavy bottomed soup pot.
  2. Add in the onions, and all the dry and fresh spices and sauté for 5 minutes or until the onions are soft and translucent.
  3. Add in the tomatoes, and stir in the broth and chicken and bring to a boil.
  4. Stir in coconut milk and simmer for about 10 minutes.
  5. Add lemon juice and season to taste.
  6. Divide between 8 warm soup bowls and garnish with onions and cilantro leaves.

Ingredients

Nutrition Facts

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
* The most accurate information is always on the actual product label. We may periodically update our labels and the website does not necessarily get updated at the same time. The values on the website are intended to be a general guide to consumers. For absolute values, the actual label on the product at hand should be relied upon.