Mulligatawny Soup with Chicken, Pears, and Coconut

This autumn inspired version of Mulligatawny soup is sure to delight. Colorful pears, tender chicken, sweet potatoes, and rich coconut milk star in this adaptation of a classic English soup with Indian origins. The recipe comes together in about 30 minutes for an easy weeknight dinner, and the leftovers taste even better. Top the soup with crunchy toasted coconut and bright, fresh cilantro leaves. Ingredients: 2 tablespoon butter, divided 1 pound chicken breast, cut into ½ inch pieces salt and pepper 1 medium yellow onion, medium dice 3 cloves garlic, minced 2 teaspoon freshly grated ginger 1 ½ teaspoon Madras curry powder 1 teaspoon turmeric 1 teaspoon garam masala 4 cups chicken broth 1 pound sweet potatoes, medium dice 2 firm USA Pears, such as Concorde or Comice, medium dice 1 (13.5 oz.) can coconut milk ¾ cup unsweetened coconut Continue reading