Indian home cooks will often throw together a pot of mulligatawny using chicken and rice leftover from other dishes. I like to do the same—especially when cold winter weather calls for something hot and spicy!
|4–6||tablespoons||vegetable oil, divided|
|2||cups||cooked chicken, cut into bite-sized pieces|
|2||tablespoons||finely grated ginger|
|1||teaspoon||freshly ground black pepper|
|1||tablespoon||freshly squeezed lime juice|
|2||cups||cooked rice, as accompaniment|
|2–3||limes, quartered, for garnish|
|2–3||fresh cilantro, for garnish|
|*Puree the onion in your food processor until completely smooth.**Use canned tomatoes from Modena, Italy or Pomi brand tomatoes found in fine grocery stores—Their flavor is superb!****Besan is made from chickpeas and is available in Indian markets or online stores. Do not substitute all-purpose as it changes the flavor of the soup. If you can’t find besan flour, try grinding dry chickpeas in your food processor.|
- Heat the oil in a heavy-bottomed soup pot over medium heat until sizzling.
- Add the chicken brown lightly. Remove and set aside.
- Heat several tablespoons of oil in the pan and add the onions. Sauté until soft.
- Add the garlic and ginger, stir well and cook for one minute.
- Add the turmeric, coriander, cumin, chili, and bay leaves and cook for two minutes. Adjust the heat as needed to prevent burning.
- Add 1/4-cup of the tomatoes, stir well and cook for one minute. Add the remaining 1/4-cup and repeat.
- Stir in a half cup of the stock. Continue adding the stock, a bit at a time.
- Add the chicken to the soup.
- Bring to a lively simmer, then reduce heat to medium.
- Meanwhile, place the besan flour in a skillet set over a medium flame. Roast, stirring frequently, for one minute. Adjust the heat to prevent burning.
- Vigorously whisk enough water into the roasted besan flour to create a thick, smooth liquid paste.
- Whisk the besan paste into the soup and mix well.
- Bring the soup to a boil, then reduce the heat to a medium simmer and cook for 20 minutes.
- Add the salt, pepper, and garam masala.
- Squeeze in the lime juice.
- Divide rice among serving bowls and ladle the soup over. Garnish with lime wedges and fresh cilantro.