Name: Spiced chicken soup
Yield: Serves 4
Cuisine: India
Ingredients: strips of toasted naan, to serve; 15 ml/1 tbsp finely chopped fresh coriander (cilantro); 10 ml/2 tsp ground black pepper, or to taste; 30 ml/2 tbsp sunflower or light olive oil; 2.5 ml/½ tsp ground turmeric; 5 ml/1 tsp ground coriander; 5 ml/1 tsp salt, or to taste; 5 ml/1 tsp ground cumin; 115 g/4 oz white cabbage, chopped; 2 cloves garlic, crushed, or 5 ml/1 tsp garlic purée; 115 g/4 oz/1 cup mushrooms, sliced; 2.5 cm/1 in fresh root ginger, grated, or 10 ml/2 tsp ginger purée; 1 small onion, chopped; 1 poussin, cut into pieces, skin removed; 30 ml/2 tbsp butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

There are many recipes for this Anglo-Indian soup, Mulligatany, which became popular during colonial days and would have been familiar to all Britons living during the Imperial Raj. Mulliga means ‘pepper’, and tanni is ‘water’, so the translation is ‘pepper water’.

Ingredients

30 ml/2 tbsp sunflower or light olive oil
30 ml/

Asia
India
Starter
Gluten-free
Spicy
Soup

Method

Heat half the oil and half the butter in a heavy pan over a medium heat. Add the poussin, onion, ginger, garlic, mushrooms and cabbage. Fry for 5 minutes until beginning to brown, stirring frequently.
Pour in

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of