Mulligatawny is an East Indian soup known for its rich and complex flavor. It’s particularly great for everything from dinner parties to quick weeknight meals. Registered Dietitian Amber Pankonin lightens up classic mulligatawny with fresh veggies, less saturated fat, and the convenience of a pressure cooker. The result is a soup with around 150 calories per serving and tons of flavor!
1 pound boneless skinless Smart Chicken® breasts, cut into bite-sized pieces
1 tablespoon canola oil
4 cloves garlic, finely diced
1 cup diced onion
2 cups diced celery
3 cups shredded carrots
2 green apples, cored and chopped
¼ teaspoon cayenne pepper
½ teaspoon salt
2 tablespoons curry powder
2 tablespoons ground ginger
4 cups chicken broth
½ cup white basmati rice
1 (14-ounce) can light coconut milk
2 tablespoons lemon juice
With your pressure cooker set to the sauté function, add canola oil. Add garlic, onion, celery, carrots, and apples. Cook until slightly softened, 3 to 5 minutes. Add cayenne pepper, salt, curry powder, and ground ginger, and stir well. Add chicken broth, basmati rice, and chicken. Secure the lid of the pressure cooker according to the manufacturer’s instructions. Pressure cook on high for 13 minutes. Let the chamber slow release for about 10 minutes. After allowing the pressure to slow release for 10 minutes, move the valve to the quick release position. Once all the steam has escaped, open your pressure cooker.
Add coconut milk and lemon juice and stir well. Serve hot.