The Maharajah's Mulligatawny Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil and sauté onions, garlic, and ginger until fragrant.
• STEP 2.Add the spices - curry powder, turmeric, cumin, and coriander - and cook for a minute to release their flavors.
• STEP 3.Add the chicken, lentils, carrots, and celery to the pot. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 30 minutes or until the lentils are tender.
• STEP 4.Remove the chicken from the pot, shred it, and return it to the soup. Stir in coconut milk and simmer for an additional 10 minutes.
• STEP 5.Season with salt and pepper to taste. Serve hot with naan bread or rice.
• STEP 6.Cooking Tips: Adjust the spice level by adding more or less curry powder. For a vegetarian version, omit the chicken and use vegetable broth instead. Garnish with fresh cilantro for added freshness.
• STEP 7.Storage and Serving: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Cooking Tips

• Adjust the spice level by adding more or less curry powder.
• For a vegetarian version, omit the chicken and use vegetable broth instead.
• Garnish with fresh cilantro for added freshness.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop or in the microwave before serving.