Preparation time:

15 minutes

Cooking time:

480 minutes

Makes:

4 Servings

 
John Cullen

Ingredients

• 6  skinless, boneless chicken thighs (about 400g)
• 1/2 cup long-grain rice
• 2  garlic cloves, chopped
• 1 tbsp Madras curry paste, patted with paper towel to remove excess oil
• 2 tsp minced fresh ginger
• 1 1/2 tsp salt
• 1/2 tsp saffron threads
• 1/2 cinnamon stick
• 2 cups apple juice
• 1/2 cup coconut milk
• 1 green onion, thinly sliced
•  green apple, cilantro and fresh lime for garnish

What Is Mulligatawny? It’s a curry flavoured chicken soup that comes from the Tamil words for pepper and water.

Instructions

• Remove excess fat from chicken, then slice into thin strips. Combine with rice, garlic, curry paste, ginger, salt, saffron and cinnamon stick in slow-cooker insert. Pour in 5 cups water. Stir until mixed. Cook on low until chicken is very tender, about 8 hours.
• Stir in apple juice, coconut milk and green onion. Remove cinnamon stick before serving. Garnish with grated apple, cilantro and a squeeze of lime. Soup will keep well, refrigerated, up to 2 days, or up to 1 month in freezer.

Nutrition (per Serving)

calories

353 

protein

22 g

carbohydrates

36 g

fat

14 g

fibre

1 g

sodium

1081 mg