Mulligatawny Soup Fusion Recipe
This recipe is based on the original Anglo Indian recipe published by Dr. William Kitchiner 1818.
One cannot talk about fusion cooking without mentioning Mulligatawny Soup. During British Raj, Indian cooks served a soup course to their rulers who actually gave it its name. The name is derived from two words from South Indian Tamil language. Molegoo means chili peppers and Tunes meaning water. So, the name Mulligatawny Soup or "Chili water" was born.
1. Cooking Oil: ¼ cup
2. Boneless skinless chicken breast: 4 pounds
3. Chopped Onions: 1 cup
4. Minced Garlic: 1 Tablespoon
5. Shredded Carrots: ½ cup
6. Cubed potatoes: ½cup
7. Cumin powder: ½ Tablespoon
8. Coriander powder: 1/2 Table spoon
9. Turmeric powder: ¼ teaspoon
10. Ginger powder: ¼ teaspoon
11. Cinnamon powder: ½ teaspoon
12. Cardamom powder: ½ teaspoon
13. Cayenne pepper: ¾ teaspoon
14. Salt: 1½ teaspoon
15. Chicken stock: 12 cups
16. Yellow split peas: ½ cup
Authentic substitute: Pigeon peas (Toor Dal) for Yellow split peas.
17. Long grain white rice: ½ cup.
18. Natural yogurt: ¼ Cup
19. Tamarind pulp: 1 Tablespoon
20. Lime juice: 1 Tablespoon
21. Heavy whipping cream: 1 cup
Authentic substitute: 2 cups of coconut milk for 1 cup of whipping cream
22. Fresh chopped cilantro: ¼ cup
Step 1: Heat oil in a heavy bottom pan. Cut Chicken breast in to small bite size pieces (about ½"x½", ¼" thick). Stir fry on medium heat till it starts to turn brown. Remove chicken and set it aside.
Step 2: Add onions to cooking oil, stir fry till onions turn clear. Add carrots and potatoes. Stir fry on medium for about 3 minutes. Add spices 7 through 14. Add chicken from step 1. Pour in chicken stock. Stir in Yellow split peas and rice. Bring it to a boil. Turn down heat and let it cook for 20 minutes. The peas must have been dissolved and potatoes sort of breaking up.
Step 3: Stir in remaining ingredients slowly one at a time except the cilantro. Cook another 10 minutes. Shut off heat.
Step 4: Garnish with fresh cilantro.
Dr. William Kitchiner, The Cook's Oracle, (London: John Hatchard, Picadilly, 2nd edition, 1818)
"Take two quarts of water, and boil a nice fowl or chicken, then put in the following ingredients, a large white onion, a large chilly, two teaspoonful of ginger pounded, the same of currystuff, one teaspoonful of turmeric, and half a teaspoonful of black pepper:
boil all these for half an hour, and then fry some small onions, and put them in. Season it with salt, and serve it up in a tureen. Obs. It will be a great improvement, when the fowl is about half boiled, to take it up and cut it into pieces, and fry them and put them into the soup the last thing."