Cooked - Chicken Mulligatawny Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chicken Mulligatawny Soup

6.0

3 tablespoons ghee

1 small yellow onion (diced)

1 tablespoon ginger (grated)

1 celery stalk (chopped)

2 carrots (peeled and diced)

2 teaspoons curry powder (or ½ teaspoon garam masala, ½ teaspoon ground cumin and ½ teaspoon ground turmeric)

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

⅛ teaspoon ground nutmeg

⅛ teaspoon dried thyme

1½ pounds boneless skinless chicken thighs (or chicken breasts)

2 cups low sodium chicken broth

2 cups cauliflower rice (or finely minced cauliflower florets)

1 cup full fat coconut milk

¼ cup fresh cilantro (chopped, plus 1 tablespoon for garnish)

Turn the Instant Pot to Saute mode and melt ghee.
Add onions and ginger and saute for 2 minutes.
Stir in celery and carrots and cook for another 1 minute.
Add remaining ingredients except for coconut milk and cilantro.
Hit 'Cancel'.
Close the Instant Pot lid and turn the pressure valve to sealing.
Set the Instant Pot to Pressure Cook/Manual(Hi) for 10 minutes.
Allow natural pressure release and open the Instant Pot.
Take out the chicken and shred it into bite-sized pieces and add it back to the soup.
Stir in coconut milk and cilantro.
Ladle the soup into bowls and garnish with more cilantro and black pepper.

Course🍽️Main Course

Diets🌾Gluten-free...

Category🍲Soup

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 16 weeks ago

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