Chicken mulligatawny soup

Prep 15 min
Plus Cooking time: 8 hours
Makes 4 Servings

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Ingredients

6
skinless, boneless chicken thighs
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, for garnish
cilantro, for garnish
fresh lime, for garnish

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.

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

Nutrition

Calories 353
Protein 22 g
Carbohydrates 36 g
Fat 14 g
Fibre 1 g
Sodium 1081 mg
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Photo credit: Chicken mulligatawny soup</br>Photo, John Cullen

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