Chicken mulligatawny soup

242

PREP TIME

15 min

Makes

4 Servings

* PLUS Cooking time: 8 hours
Chicken mulligatawny soup

Chicken mulligatawny soup
Photo, 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.