Slow-Cooker Chicken Mulligatawny Soup

Name: Slow-Cooker Chicken Mulligatawny Soup
Yield: Serves 8
Ingredients: 3 tablespoons, unsalted butter; 2 , onions, chopped; 4 , carrots, peeled and cut into 1/2-inch pieces; 1 , celery rib, minced; 1 1/2 tablespoons, grated fresh ginger; 4 , garlic cloves, minced; 1 tablespoon, tomato paste; 1 tablespoon, curry powder; 2 teaspoons, garam masala; , Salt and pepper; 1/4 teaspoon, cayenne pepper; 1/3 cup, all-purpose flour; 5 cups, chicken broth; 1 1/2 pounds, boneless, skinless chicken thighs, trimmed and cut into 1 1/2-inch pieces; 1 (13.5-ounce) can, coconut milk; 1/2 cup, brown lentils, picked over and rinsed; , plain yogurt; Chopped, fresh cilantro leaves; , Lime wedge

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Appears in Cook's Country February/March 2014

Main Courses

Slow Cooker

Soups

We set out to strip away complicated steps in this classic recipe without sacrificing complexity of flavor.

SERVES8

TIME4 to 5 hours on low

WHY THIS RECIPE WORKS

To move our favorite India-derived soup to the slow cooker, we start by sautéing aromatics (which will never soften in the cooker) on the stovetop. Since the slow cooker doesn’t allow for evaporation and reduction, a higher ratio of flour t...

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