Mulligatawny Soup With Pliaf Recipe

Name: Mulligatawny Soup With Pliaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 roasting chicken, cut up (4- to 5-lb.); ⅓ cup unsifted all-purpose flour; 2 medium onions, peeled; 4 carrots (3/4 lb.); 2 stalks celery; 2 tart apples; ⅓ cup butter; 1 ½ tablespoons curry powder; 4 teaspoons salt; ¾ teaspoon mace; ¼ teaspoon chili powder; 1 dash cayenne; ¾ cup grated fesh coconut; 1 bay leaf, crumbled; 2 (14 1/2 ounce) cans chicken broth; 1 cup apple juice; 1 cup light cream; 1 cup cooked white rice; ½ cup seedless raisin; ¼ cup slivered almonds; ¼ teaspoon cinnamon; 1 dash mace; ½ cup chopped parsley

Servings: persons

1 roasting chicken, cut up (4- to 5-lb.)
⅓ cup unsifted all-purpose flour
2 medium onions, peeled
4 carrots (3/4 lb.)
2 stalks celery
2 tart apples
⅓ cup butter
1 ½ tablespoons curry powder
4 teaspoons salt
¾ teaspoon mace
¼ teaspoon chili powder
1 dash cayenne
¾ cup grated fesh coconut
1 bay leaf, crumbled
2 (14 1/2 ounce) cans chicken broth
1 cup apple juice
1 cup light cream
1 cup cooked white rice
½ cup seedless raisin
¼ cup slivered almonds
¼ teaspoon cinnamon
1 dash mace
½ cup chopped parsley

1
Wash chicken; dry with paper towels.
2
On waxed paper, roll in flour; coat completely.
3
Reserve remaining flour.
4
Chop onions to make 1-1/2 cups.
5
Pare carrots; slice diagonally about 1/2-inch thick.
6
Slice celery 1/4-inch thick.
7
Pare, core apples; c ut into 1-inch cubes.
8
In hot butter in large heavy 8-quart kettle, saute chicken, several pieces at a time, turning with tongs until browned on all sides.
9
As chicken browns, remove to shallow pan to catch juices.
10
Continue browning the rest of the chicken - 20 minutes in all.
11
To fat in kettle, add onion, carrot, celery, apple, remaining flour, curry, salt, mace, chili, cayenne, coconut and bay leaf; cook, stirring, 5 minutes.
12
Add broth and 3 cups water.
13
Return chicken.
14
Bring to boil; reduce heat; simmer, covered, 2 hours.
15
Stir occasionally.
16
Remove from heat; cool completely.
17
Refrigerate chicken and broth, covered, overnight.
18
Next day: Skim fat from surface of soup.
19
Remove skin and bone from chicken.
20
Cut chicken meat into large pieces.
21
Return chicken to the kettle.
22
Add apple juice and cream.
23
Reheat, stirring.
24
Meanwhile, make pilaf: Cook rice, raisins, almonds, cinnamon and mace; toss to mix.
25
to serve: Spoon pilaf into warm bowls.
26
Add soup and parsley.

853

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 roasting chicken, cut up (4- to 5-lb.), ⅓ cup unsifted all-purpose flour, 2 medium onions, peeled, 4 carrots (3/4 lb.), and more.

Yes, Mulligatawny Soup With Pliaf falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mulligatawny Soup With Pliaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions