Chicken mulligatawny soup
Chatelaine
* PLUS Cooking time: 8 hours
Chicken mulligatawny soupPhoto, John Cullen
Our creamy chicken mulligatawny soup takes only 15 minutes to prep and has green apple, lime and cilantro to make it extra satisfying.
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 mulligatawny 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.
What Is Mulligatawny? It’s a curry flavoured chicken soup that comes from the Tamil words for pepper and water.