Tuesday, January 18, 2011

Curry Potato Soup (Mulligatawny)

My husband and I love anything curry or Indian-related. We eat this dish whenever we eat out at one of the restaurants we like, Sai Bai Tong. This recipe was adapted from The Pioneer Woman. She used apples in her soup where I chose to use yellow potatoes. I changed a couple other things too. I did use her suggestion of cayenne pepper and it adds a nice little bit of spice.

1 pound chicken breast
4 T butter
1 medium onion
3 cloves garlic, minced fine
1/4 cup flour
1 T curry powder
32 ounces chicken broth
1 cup heavy whipping cream
1 cup milk
6 medium yellow potatoes
1 T sugar
1 T garlic salt
2 tsp salt
black pepper
cayenne pepper (optional, for spice)

  • Heat 2T butter over medium-high heat in skillet. Add chicken and cook, stirring occasionally, until golden. Set chicken aside.
  • In soup pot, add rest of butter and reduce heat to medium. Add diced onion and garlic and cook while stirring. Onions should start turning brown.
  • Sprinkle in flour stirring to combine. Stir in curry powder. Cook mixture (will get thick) for one minute, stirring constantly.
  • Pour in chicken broth. Stir to mix and cook for 5 minutes.
  • Add whipping cream and milk, salt, garlic salt, pepper, sugar and cayenne pepper. Cook another 5 minutes.
  • Add chicken and diced potatoes and cook for another 5 to 10 minutes. Before serving, allow to stand 5 or 10 minutes.
This goes very well with some type of bread for dipping. Enjoy!

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