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Mulligatawny…a soup of Indian origin that was probably brought to the attention of most people (myslef included) by the infamous Seinfeld “Soup Nazi” episode. After recently sampling some of this delectable soup at a local eatery, I decided to attempt to make it myself…with a paleo twist. I could not have been more pleased with the results.
The addition of apple may sound a bit strange to some, but it truly is the star of this dish. I also added some diced sweet potato and yellow squash to make it a bit heartier.
It is a requirement that one must channel their inner soup nazi while making this recipe.
Shredded coconut was another standout ingredient for me. Next time I might experiment with toasting it before adding it to the pot but as is, it was still delish.
After it was almost done simmering, I pulled out the old hand blender (best kitchen appliance ever) to thicken it up a bit.
In the end, it was a flexible, relatively simple recipe that ended up feeding me for days. In addition to parsley, I garnished with a dollop of greek yogurt (I know, it’s not paleo, but I never claimed to be 100% paleo)
Mulligatawny Stew
Original recipe via The Clothes Make the Girl
(* denotes a bekavanagh addition)
Ingredients:
2 pounds boneless, skinless chicken thighs
salt and ground black pepper
1/2 tablespoon plus 1/2 tablespoon coconut oil
2 medium onions, diced (about 2 cups)
3/4 pound carrots, peeled and cut into 1/2-inch coins
2 medium stalks celery, diced (about 1/2 cup)
2 medium apples, peeled and diced (about 2 cups)
*2 small sweet potatoes, peeled and diced (about 2 cups)
*1 yellow squash, diced (about a cup)
3/4 cup unsweetened coconut flakes
3 cloves garlic, minced (about 1 tablespoon)
1 tablespoon arrowroot powder
1 1/2 tablespoons curry powder
1 tablespoon salt
1/2 teaspoon chili powder
1/4 teaspoon ground allspice
pinch cayenne
1 bay leaf
4 cups chicken broth
2 cups water
1 cup canned coconut milk
1 batch Cauliflower Rice
Garnish:
minced fresh parsley leaves
sliced almonds, toasted
*greek yogurt
Directions:
1. Sprinkle the chicken assertively with salt and pepper. Heat a large, deep pot over medium-high heat, then add 1/2 tablespoon coconut oil. When the oil is melted, add the chicken in a single layer with some elbow room around each piece. Brown in batches so a golden crust forms, about 5 minutes per side. Remove cooked chicken to a bowl to catch the juice.
2. Add 1/2 tablespoon coconut oil to the pot. Add onions, carrots, celery, apples, coconut flakes, and garlic. Sauté 7-10 minutes, scrape up any brown bits stuck to the bottom of the pan. In a small bowl, mix the arrowroot, curry powder, salt, chili powder, allspice, cayenne, and bay leaf. Stir-fry until the spices are fragrant, about 30 seconds.
3. Add the broth and water to the pot and stir to combine. Nuzzle the chicken into the liquid and bring to boil. Reduce heat to simmer and cook, covered, 45 minutes. Stir the coconut milk into the pot and simmer uncovered, 10 more minutes.
4. Serve on top of Cauliflower Rice and sprinkle cheerfully with parsley and almonds