Quick Mulligatawny Soup

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 medium yellow onion
• 1 medium Granny Smith apple
• 1.5 tbsp curry powder
• 1 can (13.5 oz) coconut milk (canned, full-fat)
• 3 cups chicken broth

Instructions

1. 1

   Place the chicken breast on a cutting board and pat it dry with paper towels, then cut it into 1-inch cubes by slicing lengthwise down the center, then crosswise into strips, then into cube-sized pieces.

2. 2

   Cut the onion in half lengthwise from root to tip, place the flat side down, and slice crosswise into 1/4-inch-thick half-moons.

3. 3

   Cut the apple in half, scoop out the center seeds and core with a small spoon, then slice each half lengthwise into 1/4-inch-thick pieces.

4. 4

   Set a large pot over medium-high heat and add 1 tablespoon of olive oil; wait until the oil shimmers and slides quickly when you tilt the pot, about 90 seconds.

5. 5

   Add the diced chicken to the hot oil and cook without stirring for 3 minutes until the bottom touches look opaque, then stir and cook for another 2 minutes until no pink remains on the outside.

6. 6

   Push the chicken to the side of the pot and add the sliced onion to the empty space; cook for 2 minutes, stirring occasionally, until the onion begins to soften and smell sweet.

7. 7

   Sprinkle the curry powder over the onions and chicken, then stir constantly for 1 minute until the powder smells strongly fragrant and clings to all the pieces (this "blooms" the spices).

8. 8

   Pour in the 3 cups of chicken broth and the coconut milk, stirring to combine; bring to a simmer over medium heat, about 2 minutes, until you see small bubbles breaking the surface.

9. 9

   Add the apple slices and reduce heat to low; simmer uncovered for 8 minutes, stirring once halfway through, until the apples are completely soft and fall apart when you press one with a spoon.

10. 10

    Taste a spoonful of the broth, then add salt and pepper to your preference (start with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, stir, and taste again).

11. 11

    Ladle the soup into bowls, making sure each gets chicken, apple pieces, and plenty of broth, then serve hot.

Tools you’ll need

• large pot (5–6 quart capacity)
• cutting board
• chef's knife
• wooden spoon
• ladle
• small spoon
• paper towels

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