Spiced chicken soup

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

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
Soup
Spicy

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