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Turkey mulligatawny

2
Points®
Total Time
1 hr 3 min
Prep
15 min
Cook
48 min
Serves
4
Difficulty
Easy
Mulligatawny, a spicy curried rice soup from southern India, gets a protein boost with turkey breast, making it a hearty one-dish meal. Madras curry powder is hotter than standard curry powder. If you use standard curry powder, you may need 4 teaspoons of curry powder instead of 3 teaspoons. To spice up the flavor of some Indian dishes, garam masala (an aromatic blend of dried chiles, black pepper, and sweet spices) is often added toward the end of cooking. If extra kick is what you’re looking for, add about 1/2 teaspoon to this soup when you add the tomato and cilantro.

Ingredients

Unsalted butter

2 tsp

Onion

1 medium, chopped

Garlic

3 clove(s), minced

Instant long grain white rice

⅔ cup(s)

Curry powder

3 tsp, Madras variety, or less

Ground turmeric

1 tsp

Ground cloves

¼ tsp

Reduced sodium chicken broth

5 cup(s)

Green bell pepper

1 medium, seeded and chopped

Apple

1 small, unpeeled and diced

Uncooked boneless skinless turkey breast

1 pound(s), cut into 3⁄4-inch chunks

Table salt

½ tsp

Black pepper

⅛ tsp, freshly ground, or to taste

Tomato

1 small, chopped

Cilantro

¼ cup(s), fresh, chopped

Instructions

  1. Melt the butter in a Dutch oven over medium heat. Add the onion and garlic. Cook, stirring, until golden, 7–10 minutes. Add the rice, curry powder, turmeric, and cloves. Cook, stirring occasionally, until fragrant, 2–3 minutes.
  2. Stir in the broth, bell pepper, and apple; bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 20 minutes.
  3. Add the turkey and salt; return to a boil. Reduce the heat and simmer, covered, until the turkey is cooked through, about 5 minutes. Season with the pepper, then sprinkle with the tomato and cilantro just before serving.
  4. Serving size: 1 3/4 cups

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