Slow-Cooker Chicken Mulligatawny Soup
We set out to strip away complicated steps in this classic recipe without sacrificing complexity of flavor.
Gather Your Ingredients
Key Equipment
Before You Begin
Cut the carrots into 1/2-inch pieces or they won’t cook through. If the carrots are more than 1/2 inch in diameter, halve or quarter them lengthwise.
Instructions
1.
Melt butter in large saucepan over medium heat. Add onions, carrots, and celery and cook until onions are softened and just beginning to brown, 10 to 14 minutes. Add ginger, garlic, tomato paste, curry powder, garam masala, 1 teaspoon salt, and cayenne and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Slowly whisk in broth, scraping up any browned bits. Bring to boil, reduce heat to medium-low, and simmer until thickened, about 5 minutes. Transfer to slow cooker. Stir in chicken, coconut milk, and lentils.
2.
Cover and cook until chicken and lentils are tender, 4 to 5 hours on low. Let sit, uncovered, for 5 minutes. Using large spoon, skim fat from surface of soup. Season soup with salt and pepper to taste. Ladle into serving bowls. Garnish with yogurt and cilantro. Serve with lime wedges.
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