Mulligatawny and Green Raita

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 tablespoon EVOO
  • 4 tablespoons butter
  • 4 cloves garlic, grated
  • 2 medium onions, chopped
  • 2 green apples, peeled and grated
  • One 2-inch piece fresh ginger, peeled and grated
  • Kosher salt and freshly ground pepper
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon turmeric
  • 1 teaspoon ground mustard
  • 3 tablespoons all-purpose flour
  • 6 cups chicken stock
  • 4 cups shredded Poached Chicken Breasts, recipe follows
  • 1 cup plain Greek yogurt
  • 1/4 cup fresh cilantro leaves, plus a few more for garnish
  • 1/4 cup fresh mint leaves
  • 1/4 teaspoon ground cardamom
  • 2 limes
  • 1 1/2 cups basmati rice
  • Plain or regular naan bread
  • Melted butter, for brushing
  • Poached Chicken Breasts:
  • 4 whole bone-in, skin-on chicken breasts (for all white meat) or 3 whole 4-pound chickens (for a mix of white and dark meat)
  • 1 tablespoon whole black peppercorns
  • 8 cloves garlic, smashed
  • 4 large bay leaves
  • 4 carrots, coarsely chopped
  • 4 stalks celery, coarsely chopped
  • 2 lemons, sliced
  • 2 onions, quartered
  • Herb bundle of fresh parsley, rosemary and thyme tied with kitchen string
  • Kosher salt
Directions
  • Heat the EVOO in a Dutch oven over medium-high heat and melt the butter into the oil. Add the garlic, onions, 1 apple and the ginger and season with salt and pepper. Cook until tender, 7 to 8 minutes. Add the coriander, cumin, turmeric and ground mustard and cook, stirring, until fragrant. Add the flour and cook, stirring, for 1 minute. Add the stock and simmer until thickened to the consistency of a light sauce, about 20 minutes. Stir in the chicken.

  • Put the remaining apple in a food processor with the yogurt, cilantro and mint. Pulse to combine. Add the cardamom and the juice of 1 lime and season with salt and pepper. Whizz to combine. Refrigerate until ready to serve.

  • To serve, prepare the rice according to the package directions. Cut the remaining lime into wedges. Heat a griddle or grill pan over medium-high heat and splash some water on it, then grill the naan and brush with melted butter. Ladle the mulligatawny into shallow bowls and top with the rice and a dollop of raita. Serve the naan and lime wedges on the side.

  • Cook's Note: The mulligatawny can be covered and refrigerated for a make-ahead meal. Reheat over medium heat. The apple-yogurt raita can be stored in the refrigerator. Cook the rice just before serving.

Poached Chicken Breasts:
  • Put the chicken in a very large stockpot or divide between 2 pots if necessary. Add the peppercorns, garlic, bay leaves, carrots, celery, lemons, onions and herb bundle and sprinkle with salt. Add enough water to cover the chicken. Bring to a boil, then reduce the heat to low and cook at a rolling simmer for 1 1/2 hours. Remove the chicken from the liquid and let cool. Strain the stock. (You should have 5 to 6 quarts stock.) Remove the skin and bones from the chicken, and shred the meat using your hands or 2 forks.


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