- 2 Tbsp ghee (feel free to use butter)
- 2 Tbsp coconut oil
- 4 small yellow onion, diced
- 3 stalks celery, leaves included, diced
- 3 carrots, peeled and diced
- 1 red jalapeno, seeded and diced
- 5 garlic cloves, peeled and chopped
- Thumb sized nob of ginger root, grated on box grater
- 2 small apples, peeled, cored and diced
- 5 whole tomatoes (I used my frozen stash), or can of diced tomatoes
- 1 Tbsp mild curry powder
- 1 tsp cumin
- 1/2 tsp turmeric
- 1/2 tsp mild paprika
- 1/2 tsp ground cinnamon
- 1/2 tsp cardamom
- 1-2 tsp kosher salt
- 5 grinds of black pepper
- 5-8 chicken legs
- 5 cups chicken broth
- 1 can of unsweetened coconut milk
- More salt and black pepper to taste
- 4 handfuls of chopped raw cashews (garnish)
- 2 tsp snipped chives (garnish)
- 1/4 cup unsweetened coconut flakes (garnish)
- Melt ghee in a large soup pot over medium-high heat
- Salt and pepper 5-8 chicken legs
- Add chicken legs to pot (in sections if they don't all fit)
- Brown chicken legs on two sides, 4-5 minutes on each side
- Remove remove chicken legs from pot to plate
- Add coconut oil to pot
- Add the onion, celery, carrot, and jalapeno, then saute for 4 to 5 minutes, or until the onions have softened
- Add the garlic, ginger, apples, tomatoes, and all the spices to the pot
- Stir to coat, and saute for 4-5 minutes
- Add in the chicken legs, and broth to pot
- Bring to a boil
- Turn the heat down to medium-low
- Simmer uncovered for 30-40 minutes
- Remove legs and let cool for a few minutes, then shred/chop meat
- Ladle out some vegetables and broth to a deep bowl for hand blending, or blender and puree
- We like a chunkier soup sometimes in my house, so we left most of it chunky
- Return the pureed soup to the pot and stir
- Add the coconut milk
- Taste
- Add seasoning (salt and black pepper) if needed
- Serve topped with cashew, chives and if you are feeling adventurous, a sprinkle of unsweetened coconut flakes
Recipe by Food Filled Life at http://foodfilledlife.com/2014/02/23/mulligatawny-soup/