Mulligatawny with Chicken, Red Lentils and Coconut
By Joe
Source: Serious Eats — Sydney Oland, Mulligatawny Soup.
A mulligatawny soup recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Mix. Put mustard seeds, cumin seeds, plus coriander seeds in a skillet plus toast over a high flame till spices start to smell toasted, around 3 minutes. Move to a mortar plus pestle or spice grinder and blitz till fine. Heat vegetable oil in a big pot over a mid-sized flame till oil is shimmering. Season chicken thighs using salt plus tip in to pot skin side down. Heat till skin is golden, around 5 minutes, next flip and cook till other side is also brown, around another 4 minutes. Move to a plate and reserve. Tip in onion, carrot, and celery to the pot and cook, mixing often till onions are translucent, around 5 minutes. Tip in curry powder and toasted spices and mix till vegetables are uniformly covered with spices. Tip in garlic, ginger, sweet potato, apple and plum tomato and mix to coat. Add lentils next return chicken thighs to pot. Cover using broth or water plus bring to a gentle simmer. Cook till potatoes and lentils are soft and soup has thickened, around 1 hour. Take out thighs from soup, shred meat and skin, next return to pot. Taste and add salt if it needs it using salt plus pepper plus offer garnished using yogurt, cilantro, plus red pepper flakes.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Why this label?
36.2 g protein for 600 kcal = 6 g per 100 kcal, so protein gives about 24% of the energy. High protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 600 kcal |
| Protein | 36.2 g |
| Carbohydrate | 47 g |
| of which sugars | 15.8 g |
| of which free sugars | 0 g |
| Fat | 29.8 g |
| of which saturates | 7.3 g |
| Fibre | 6.9 g |
| Salt | 1.62 g |
Protein per 100 kcal
6 g meets High protein (≥ 5 g per 100 kcal = 20% of energy, and ≥ 10 g per serving)
Calculated from USDA FoodData Central ingredient values
