Mulligatawny Stew

Mulligatawny Stew Recipe - Authentic Indian Chicken Stew with Lentils and Apples

Region / culture: India | Preparation time: 20 minutes | Cooking time: 55 minutes | Servings: 6

Introduction

Mulligatawny stew is a flavorful and hearty dish that originated in India but has since become popular in many other parts of the world. This stew is a delicious combination of chicken, vegetables, lentils, and spices, creating a warm and comforting meal perfect for any time of year.

History

Mulligatawny stew has its roots in Indian cuisine, where it was traditionally made with a variety of spices, vegetables, and sometimes meat. The name "mulligatawny" is derived from the Tamil words for "pepper water," which reflects the spicy nature of the dish. Over time, the recipe has evolved and been adapted to suit different tastes and preferences, resulting in the version we know today.

Ingredients

4 chicken thighs or 1.5 lb (680 g) chicken pieces
2 medium onions, finely diced
2 ribs celery, finely diced
2 medium carrots, peeled, finely diced
2 tbsp curry powder
3 cup chicken broth or water
2 cup apple juice or cider
0.5 cup dried lentils
salt and cayenne pepper to taste
1 lb (454 g) potatoes, peeled and diced
1 tsp dried dill weed
1 cup plain low-fat yogurt
1 cup chopped peeled apples
12 sprigs fresh cilantro

How to prepare

Place the chicken, skin side down, in a soup pot and add the onions, celery, and carrots.
Sprinkle with curry powder.
Cover and cook over medium-low heat, stirring occasionally, for 15 minutes.
Add the broth, apple juice, lentils, salt, and cayenne, and cook for 20 minutes.
Add the potatoes and dill and cook for an additional 20 minutes.
The soup can be made up to a day in advance up to this point.
Allow the soup to cool, cover, and refrigerate.
Just before serving, reheat the soup over medium heat.
Whisk in the yogurt and add the apples.
Pour the soup into a tureen.
Garnish with cilantro sprigs and serve immediately.
A plate of sliced papaya and avocado with some lemon juice spooned over it will complement the soup perfectly.

Variations

Add diced tomatoes or coconut milk for a different flavor profile.
Use different vegetables such as bell peppers or spinach for added nutrition.

Cooking Tips & Tricks

To enhance the flavor of the stew, toast the curry powder in a dry skillet before adding it to the pot.

- For a thicker stew, you can puree a portion of the soup before adding the yogurt and apples.

- Adjust the amount of cayenne pepper to suit your spice preference.

- For a vegetarian version, you can omit the chicken and use vegetable broth instead.

Serving Suggestions

Serve the Mulligatawny stew with a side of rice or naan bread for a complete meal.

- Garnish with fresh cilantro and a dollop of yogurt for added flavor.

Cooking Techniques

Simmer the stew over low heat to allow the flavors to meld together.

- Stir occasionally to prevent sticking and ensure even cooking.

Ingredient Substitutions

Use chicken thighs or tofu instead of chicken pieces.

- Substitute vegetable broth for a vegetarian version.

Make Ahead Tips

The stew can be made up to a day in advance and reheated before serving.

- Store leftovers in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve the stew in individual bowls garnished with a sprig of cilantro. - Drizzle a swirl of yogurt on top for a decorative touch.

Pairing Recommendations

Pair the Mulligatawny stew with a side salad or roasted vegetables for a complete meal.

- Serve with a glass of white wine or a refreshing iced tea.

Storage and Reheating Instructions

Store any leftovers in the refrigerator in an airtight container.

- Reheat the stew in a pot over low heat, stirring occasionally until heated through.

Nutrition Information

Calories per serving

- 400 calories per serving

Carbohydrates

- Lentils: 30g

- Potatoes: 30g

- Apples: 25g

- Total Carbohydrates per serving: 85g

Fats

- Chicken: 15g

- Yogurt: 5g

- Total Fats per serving: 20g

Proteins

- Chicken: 25g

- Lentils: 10g

- Total Proteins per serving: 35g

Vitamins and minerals

Vitamin A: 20% DV

- Vitamin C: 30% DV

- Iron: 15% DV

- Calcium: 10% DV

Alergens

Dairy (yogurt)

Summary

This stew is a good source of protein, fiber, and essential vitamins and minerals. It is a well-balanced meal that can be enjoyed as part of a healthy diet.

Summary

Mulligatawny stew is a delicious and nutritious dish that is perfect for a cozy night in or a gathering with friends and family. With its rich flavors and hearty ingredients, this stew is sure to become a favorite in your recipe collection.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Mulligatawny Stew. It was a warm summer day, and I was visiting my friend Margaret for a cup of tea in her cozy kitchen. As we chatted about our latest culinary adventures, Margaret suddenly pulled out a tattered old cookbook from her shelf and handed it to me with a mischievous twinkle in her eye.

"Have you ever tried Mulligatawny Stew?" she asked, her voice filled with excitement. "It's a family recipe that has been passed down for generations. I think you'll love it!"

I eagerly flipped through the pages of the cookbook, my eyes scanning the ingredients and instructions for this mysterious stew. The combination of spices and flavors intrigued me, and I knew I had to try it for myself. Margaret must have sensed my curiosity because she offered to teach me how to make it right then and there.

As we gathered the ingredients and prepared the stew, Margaret shared the story behind the recipe. It originated from her great-grandmother, who had grown up in India during the British colonial era. Mulligatawny Stew was a fusion of Indian and British flavors, reflecting the cultural blend of her ancestors.

The aroma of cumin, coriander, and turmeric filled the kitchen as the stew simmered on the stove. Margaret and I laughed and chatted as we stirred the pot, the warmth of the spices reminding me of the rich history and tradition behind this dish.

After a few hours of cooking, the stew was finally ready. Margaret ladled it into bowls and garnished it with fresh cilantro and a squeeze of lemon. I took my first spoonful and was instantly transported to a world of exotic flavors and comforting spices. The creamy coconut milk balanced the tangy tomatoes and earthy lentils, creating a symphony of tastes that danced on my tongue.

From that moment on, Mulligatawny Stew became a staple in my culinary repertoire. I made it for family gatherings, special occasions, and even just for myself on a lazy Sunday afternoon. Each time I cooked it, I felt a connection to Margaret and her great-grandmother, a shared appreciation for the art of good food and the joy of sharing it with others.

Over the years, I continued to perfect the recipe, tweaking the spices and adding my own twist to make it uniquely mine. I shared it with friends and neighbors, who marveled at the complex flavors and comforting warmth of this exotic stew. It became a dish that symbolized my love for cooking and my passion for preserving culinary traditions.

As I sit here now, reminiscing about that fateful day in Margaret's kitchen, I am filled with gratitude for the gift of Mulligatawny Stew. It is more than just a recipe; it is a story, a connection to the past, and a celebration of the diversity and richness of world cuisine. And every time I make it, I am reminded of the power of food to bring people together, to nourish not just our bodies but our souls.

So here's to Mulligatawny Stew, a dish that has traveled through generations and across continents, bringing joy and flavor to all who taste it. May its legacy continue to inspire and delight for years to come. And may we always remember the stories and traditions that make each recipe a treasure worth sharing.