Chicken Curry - Mulligatawny Soup

Two weekends ago I made a new soup.

I found it in a Susan Wiggs book. It might have been The Apple Orchard. Or not. I was reading a couple of Wigg's books at the time.
There were various recipes at the start of each chapter.

It's a pureed soup with plenty of veggies.


Onion, Apple, Celery, Carrot,Tomato, Bell Pepper. Diced.



Used up my vintage Curry Powder and bought Garam Masala spices at my local Thriftway.



This is such a great soup. Perfect for Fall. It can be easily changed up - if you want it vegetarian - just use vegetarian stock and leave out the chicken.

Mulligatawny Soup
from a Susan Wigg's novel.

1 whole boneless chicken breast, cut into bite-size pieces
salt & pepper
4 Tbsp. butter (separated)

diced fruits & veggies, including a whole onion, whole apple, stick celery, a carrot, a tomato, a bell pepper.

1 clove of garlic, minced
1/4 cup flour (Rice flour)
1 Tbsp. Curry Powder
1 tsp. Garam Masala
4 cups chicken stock (I used beef stock because we are out of chicken)
1 cup cream or plain yogurt (Coconut Milk)
Cayenne pepper to taste

Season diced chicken with salt & pepper. Warm two tbsps. of butter over medium-high heat in a wide, deep pot. Add chicken and saute until golden; remove chicken and keep warm.

Add the rest of the butter to pot and reduce heat to medium. Add diced veggies and garlic and saute until mixture starts to brown.
Sprinkle in flour, curry pwd. and garam masala.

Add the chicken stock and stir to combine, then simmer until veggies are soft. Puree with your immersion blender or in batches in your counter-top blender.
The soup doesn't need to be perfectly smooth.

Add cream/yogurt/coconut milk. Season with salt & pepper , cayenne. Top with unsweetened coconut flakes.

Kathy's notes:
I only used half an onion as I have problems with onions. I used 1 1/2 apples - using up the rest of my lunch-time apple -- don't. The sweetness is interesting - keep it to one apple.
I also would use more chicken. One chicken breast was about 12 oz. This could be due to the size of my veggies - creating more soup. For instance, I used two stalks of celery, not believing one was enough.
My big substitutions were rice flour and coconut milk. Great tasting soup; leading me to believe you could substitute whatever is in season as long as you have the curry powder and garam masala spices.
This is a great tasting soup to add to my repertoire.

added: Once pureed, the soup is a light tan color - forgot to take photo. Had unexpected company. They agreed - Great soup.