Updated Dec 7, 2018Chatelaine
skinless, boneless chicken thighs
garlic cloves, chopped
Madras curry paste, patted with paper towel to remove excess oil
minced fresh ginger
1 1/2 tsp
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.