Mulligatawny is a delicious Anglo-Indian soup that has its origins in South India. The name is said to come from the Tamil words milagu (“pepper”) and thanni (“water”). Pepper water doesn’t sound so appetizing to me, and it not representative of this great soup. If I had to pick out one ingredient that I think makes this soup shine, I would definitely say it’s the cloves — they really add to the depth of flavor of this dish. Hope you’ll try it tonight!
2 lbs bone-in, skin-on chicken breasts (about 2 large), trimmed of all visible fat
2 Tbsp flour
2 tsp curry powder
2 tsp salt, divided
1/2 tsp ground ginger
1 tsp ground turmeric
2 tsp butter
12 black peppercorns
6 whole cloves
6 cups chicken stock
1 large apple (such as Golden Delicious), peeped, cored and diced
2 Tbsp lemon juice
1/2 cup cream
1 recipe steamed jasmine rice
2 Tbsp chopped fresh parsley
Ground black pepper
In a large bowl, combine the flour, curry powder, 1 tsp of the salt, ground ginger and ground turmeric. Rub into the chicken and set aside.
In a small bowl, combine the diced apples and lemon juice; set aside.
In a large Dutch oven, heat the butter over medium-high heat. Add the chicken and any of the spice mixture that may have fallen off. Brown chicken on all sides, about 5 minutes. Add 1 tsp salt, peppercorns, cloves and chicken stock to the pan. Bring to a boil, stirring to deglaze the pan. Cover and reduce heat to low. Simmer gently for 1 hour. Add the apples and lemon juice; cook for another 15 minutes.
Remove chicken breasts from the pan. When cool enough to work with your fingers, remove skin and discard. Remove meat from the bones and shred. Add shredded chicken back to the pan. Stir in the cream. Season to taste with additional salt.
Divide the cooked rice among 4 bowls. Ladle soup over each and top each with chopped parsley and freshly ground black pepper. Serve.