Chicken mulligatawny soup

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



skinless, boneless chicken thighs
1/2 cup
long-grain rice
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
1/2 tsp
2 cups
1/2 cup
green onion, thinly sliced
green apple, for garnish
cilantro, for garnish
fresh lime, for garnish


  • 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.

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


Calories 353, Protein 22 g, Carbohydrates 36 g, Fat 14 g, Fibre 1 g, Sodium 1081 mg.
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