Mulligatawny means “pepper water” and is an Indian curry soup that usually includes diced chicken, cream or coconut milk, and rice or lentils. I kept the rst two elements and replaced the starch with smoky freekeh. For chile-heads, go with 1 1/2 to 2 serrano peppers; for sensitive palates, stick with 1.
2 tablespoons canola oil, divided
1 pound skinless, boneless chicken breast, cut into small pieces
2 cups chopped onion
1 tablespoon minced peeled fresh ginger
5 garlic cloves, minced
1 to 2 serrano peppers, minced (leave seeds in)
1 tablespoon Madras curry powder
3 cups unsalted chicken stock (such as Swanson)
3/4 cup uncooked cracked freekeh
1 teaspoon kosher salt
1 (14.5-ounce) can unsalted petite diced tomatoes
1 large Granny Smith apple, peeled and diced (about 1 1/2 cups)
Heat a Dutch oven over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken; cook 5 minutes or until done and lightly browned. Remove chicken from pan.
Reduce heat to medium. Add 1 tablespoon oil to pan; swirl to coat. Add onion, ginger, garlic, and serrano; cook 6 minutes, stirring frequently. Stir in curry powder; cook 30 seconds, stirring constantly. Add stock, scraping pan to loosen browned bits. Stir in freekeh, salt, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in apple; cook 15 minutes or until freekeh is tender. Add chicken and half-and-half; cook 3 minutes or until thoroughly heated. Ladle soup into 6 bowls. Top each serving with cashews. Garnish with cilantro, if desired.
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Also appeared in:
Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice