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70/365 (March 11, 2010) – Today is cold, rainy, and generally crappy outside. On days like this I like nothing better than a warm cup of tea and some warming comfort food. So I’m thinking Indian curry for dinner….. or maybe a yummy Mulligatawny soup… oh yes… that’s it, the best of both worlds, soup AND curry!

I have a few recipes that I like. The one in the Joy of Cooking is particularly yummy, but this one is my current favourite. It’s a modification from Curry by Jody Vassallo

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Mulligatawny Chicken Soup

2 Tbsp vegetable oil
1 Tbsp garam masala
500 g chicken thigh meat thinly sliced (I also use breast meat instead)
1 onion thinly sliced
1 clove garlic, finely chopped
1/2 tsp fennel seeds
1/2 tsp turmeric (or more)
1 cinnamon stick
1 small green chilli, seeded and finely chopped or sliced
4 cups chicken stock
400 mL coconut milk
3 ripe, medium sized tomatoes
(I also add a cubed potato or two if I want it a bit bulkier for dinner)

Heat oil in a large pan, add the garam masala and cook over medium heat for 3 minutes (or until fragrant).

Add the chicken to the pan and cook it for 5 minutes of until it starts to brown. Add the onion, ginger, garlic, fennel, turmeric, cinnamon stick, chilli, stock, coconut milk and tomatoes and simmer for 30 minutes or until the chicken is tender.

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In the end I also added a tablespoon or so of this curry powder, and a teaspoon (roughly) of ground cinnamon to boost the flavour. It was very yummy!