Indian Mulligatawny (Chicken Vegetable)

Free Range Chicken Broth
Servings icon
Preperation time icon
Prep Time
15 min
Cook time icon
Cook Time
20 min

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.