What Is Mulligatawny? It’s a curry flavoured chicken soup that comes from the Tamil words for pepper and water.
Chicken mulligatawny soup
283
PREP TIME
15 min
Makes
4 Servings
* 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.
FILED UNDER: Dinner Indian lunch slow cooker soups
