Chicken Mulligatawny & Coconut Rice & Salsa

Makes 6 servings

Jolene

This soup has it all-a little sweetness, a touch of spiciness, and tons of texture from chicken and fruit salsa.

ingredients

Soup

3 Tbsp. vegetable oil
2 lb. boneless, skinless, chicken breasts or thighs, cut into 2’ pieces, seasoned with salt and pepper
1 cup onion, diced
3 Tbsp. curry powder
3 Tbsp. fresh ginger, minced (or less of dried)
2 Tbsp. garlic, minced
2 jalapenos, seeded, minced
1/2 tsp. red pepper flakes
4 cups chicken broth
1 cup tomatoes, seeded, diced
1/4 cup chopped fresh cilantro
2 Tbsp. unsalted butter
2 Tbsp. all-purpose flour
2 cups fresh spinach, chopped
1 can coconut milk (14oz)
Toasted coconut

Coconut Rice & Salsa

Soup

1
Brown chicken in oil on all sides in a large pot over medium-high heat; transfer to a plate.
2
Add onion, curry powder, ginger, garlic, jalapeno, and red pepper flakes to the pot; saute 3 minutes.
3
Stir in broth, tomatoes, cilantro, and reserved chicken. Bring to a boil, reduce heat to medium, and simmer 10 minutes. Remove and strain enough of the soup broth out to measure 2 cups (return any strained out solids to the pot). Set the strained liquids aside.
4
Melt the butter in a saucepan over medium heat, then whisk in the flour to make a roux. Gradually add the strained soup, simmer for 1 minute, then whisk the mixture into the pot of soup. Simmer 2-3 minutes to thicken and cook out the floury taste.
5
Finish with spinach and coconut milk, and garnish with coconut.

Coconut Rice & Salsa

1
Bring water, coconut milk, sugar and salt for the rice to a boil in a saucepan over medium-high heat.
2
Stir in rice, cover, reduce heat to low and cook 15 minutes. Remove from heat; let stand for 5 minutes.
3
Finish rice with lime juice and butter. Fluff with a fork and keep warm.
4
Toss all ingredients for the salsa together in a bowl; serve on top of the soup with rice on the side.

Source: Cuisine at Home, Splendid Soups & Spectacular Sides