My Version of Murgh Mumtaz Mahal or Indian Chicken Curry Soup

I first had this soup while staying at Stonehurst Manor in New Hampshire during our hiking trip. Each night they had two homemade soups to select from. I love soup and enjoy trying new recipes. The first night we were there, the waitress explained what was in this soup and I was intrigued that it had cashews and pistachios in it! She told us it was the perfect autumn soup – so I figured why not try it. And I just loved it! Whenever it was a soup option, I selected it. In fact this is now one of my favorite soups as it is packed with flavor! It is a wonderful cold-weather soup and goes nicely with crusty bread! I am rather selective on which recipes are selected for my Thanksgiving meal line-up. But this soup has made the cut and will be served on Thanksgiving!

After having this soup for the first time, I grabbed my iPad and searched for a recipe. Of course there were a ton of them. So every time the server explained the soup I quickly took notes as to the ingredients. Some key ingredients were the apples that I thought was potatoes and coconut milk. It is important to add the coconut milk just before serving as it brings the flavors together. Then I reviewed several recipes and came up with my version. I like to serve it with Italian Herb Bread that I bake in my bread maker. But any crusty bread should be good! Another key to this recipe are the spices – which I have provided additional information on cooking with them. I hope you enjoy it as much as I do! And let me know if you do try it and what you think of this soup!

Ingredients I like to use:
2 Large Boneless, Skinless Chicken Breasts (about 2 ½ cups)

Chicken Marinade
2 tbsp Red Chili Powder
1 tbsp Ginger Paste
1 heaping tsp Garlic, minced
2 tsp Lemon Juice
1 tsp Salt

Wash and cube your chicken into bite size pieces. Mix your marinade ingredients. It should be a thick paste. You can experiment with this marinade. For example, you may prefer to purchase a ginger and garlic paste.

Mix your marinade with your chicken. Be sure to mix thoroughly so all your chicken is evenly coated. Marinade for at least 3-hours.

I cook my chicken with a little olive oil to keep the chicken moist. You can make this a day ahead to save time when making the soup.

Nuts Ingredients
1/4 cup Cashews, not salted if possible
1/4 cup Pistachios

Bring a small kettle of water to boil. Add the nuts. You want to boil them for a while to soften them.

Soup Ingredients
1 Small Sweet Onion, chopped
1 cup Carrots, chopped
2 Celery Stalks, chopped
1 Tart Apple, peeled, core, and diced
1 tbsp Olive Oil

When dicing your apples consider how long you might be simmering your soup as you do not want them to cook away! In my below picture I diced mine a little smaller but you could go chunkier.

Heat the Olive Oil in your soup pan. Then add the above ingredients and simmer for about 5-minutes or until ingredients are softened. I tend to dice all my ingredients except for the apple ahead of time. Sometimes I do chop my apple earlier in the day and sprinkle with lemon juice to keep it from getting brown.

Spices
¼ cup Flour
2 tsp Curry Powder
¼ tsp Nutmeg
¼ tsp Cloves

I really love cooking with curry powder! Always be sure to add your curry powder at the beginning of your cooking as the heat does increase the aroma. Typically you use ¼ tsp for 2 servings – but as you can see, I like to add a lot more than that!

Nutmeg and cloves are also used sparingly and since I added a lot of curry powder to this recipe I used less of them. Cloves are typically added at the beginning of cooking as the heat creates more flavor. Nutmeg is typically added near the end of cooking so you could add this ingredient later in cooking if you prefer.

If you are uncomfortable with these spices then add maybe half of them as you can always add more. But remember this soup should have a lot of flavor!

Add your flour to your soup pot and whisk until blended well. Then add the spices and blend well. Stir well and cook for about a minute.

Liquids
4 cups Chicken Broth

Add your chicken broth and bring to boil. Then simmer for about 30-minutes. During this time, add your cooked chicken and drained nuts. You might need some salt – so give it a taste test.

Remaining Ingredients
½ cup Cilantro, chopped
Coconut Milk

You add cilantro at the end of cooking since prolonged heat reduces its flavor. When you are almost ready to serve add your cilantro and heat through. I would also lower the heat to a simmer at this point. Cilantro mixes nicely with curry powder, nuts, and lemon juice so it is perfect for this dish! It has a faint licorice flavor.

I like to ladle my soup into a bowl and then drizzle a little coconut milk. Please don’t skip the coconut milk. You really only need a little as it adds a bit of sweetness and brings all the flavors together. Serve with crusty bread and enjoy! As my husband said this is more like a dessert – it is that wonderful!

If you like soup and stews, then check out:
Ginger Chicken Noodle Soup (or stew when I make it!)
Rosemary & Smoked Chicken Dumpling Stew
Creamy Pumpkin Soup with a Kick!
Super Bowl Turkey Chili With Cornbread
Chicken Pot Pie
Minestrone Slow-Cooked Stew
St. Patrick’s Day Potato Soup
Tomato Basil Orzo Soup – thank you Wegmans!

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