Last winter I had a hankering for Mulligatawny Soup, so I looked up some recipes, and combined all of the elements that looked delicious. Here's what I came up with:
3 cloves garlic, minced
ground cumin (approx 3 Tbsp)*
curry powder (approx 2 Tbsp)*
chili powder (approx 1 Tbsp)*
random Mexican hot sauce
1/4 cup butter
4 boneless skinless half chicken breasts, cut to large bite-sized pieces
8 cups chicken stock (I made mine with bullion cubes because I didn't have a whole chicken to work with)
2-3 stalks celery, sliced
3-4 carrots, sliced
1-2 potatoes, diced
1 can peas, drained and rinsed
salt and pepper (should be peppery)
1 medium-sized MacIntosh apple (or other tart apple) peeled, cored and diced
1 cup plain yogurt
lemon juice (approx 2 Tbsp)
2/3 cup cream (I used 15% but use what you prefer)
chopped fresh parsley or cilantro to garnish
In skillet or wok, heat butter and 1 Tbsp cumin over medium-high heat. Add chicken and cook until browned on all sides.
Add chicken to stock with liberal splash of hot sauce, cover and cook on low heat. Drain all but 1 Tbsp liquid from wok and add garlic and spices. Add carrots, celery, potato, splash of hot sauce, and a ladle-full of stock. Cook on medium-low heat for approx 10 minutes, stirring often.
Transfer veggies and liquid to soup pot. Add peas, salt and pepper. Cover and simmer for 30 minutes. (At this point, I removed some of the soup for Jack as he did not want apples, yogurt, or cream in his soup.)
Stir in yogurt and apple. Cover and simmer for 10 minutes. Skim off fat if necessary.
Stir in lemon juice, then add cream.
Serve garnished with fresh parsley or cilantro.
*I'm really not sure how much spice I use when I cook, this are guesstimates. Taste it and adjust to your liking.