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Home » Recipes

Chicken Mulligatawny

Published: Mar 24, 2023 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Chicken Mulligatawny, Chicken Mulligatawny
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This chicken mulligatawny recipe appeared in last month's Sainsbury's magazine in a 'Best of British' feature - it doesn't appear on the website.  When soldiers in the British Raj demanded soup, Tamil servants served a Sri Lankan milagu tunes 'pepper water' stew, which evolved into this recipe.

The end result is an amazing full of flavour 'chicken curry with rice' soup!!   The depth of flavour in the soup along with the fresh crunchy lemony apple coriander relish provides a perfect balance.   I restricted myself to one bowl, but could easily have eaten more!!

Tip

  • Make this chicken mulligatawny on the hob or in a slow-cooker - see both Instructions below.

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Chicken Mulligatawny, Chicken Mulligatawny

Ingredients

  • 1 tbsp vegetable oil
  • 2 tbsp coconut oil
  • 1 large onion, finely chopped
  • 2 large carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 30g peeled root ginger, finely grated
  • a pinch of salt
  • 1.5 tbsp mild curry powder or 1 tbsp medium curry powder
  • 0.5 tsp fine sea salt
  • 2 bay leaves
  • 320g skinless boneless chicken thighs, trimmed and halved
  • 400ml tin full-fat coconut milk
  • 750ml chicken stock (made using 1 stock cube or pot)
  • 2 red-skinned eating apples (prepare at steps 4 and 6)
  • 75g basmati rice, rinsed
  • juice of 1 lemon
  • salt and freshly ground black pepper
For the relish:
  • 10g coriander, roughly chopped
  • 1 spring onion, diced

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Instructions (see Tip)

  1. Heat both oils in a flameproof casserole or large pan and add the onion, carrots, celery and ginger, plus a pinch of salt.  Cover and cook on a medium heat for 10 minutes or until soft but not coloured.
  2. Add the curry powder, salt and bay leaves and stir for 1 minute to cook out the rawness. Turn the chicken thighs in the mixture to coat well.
  3. Pour the coconut milk and stock into the pan, cover and bring to the boil then reduce to a simmer and cook gently for 15 minutes or until the chicken is cooked through. Lift the chicken out to a plate to cool.
  4. Peel, core and finely chop 1.5 apples, add to the broth with the rice and bring back to the boil. Simmer, covered, for 10 to 15 minutes or until the rice is tender.
  5. Meanwhile, shred the chicken with two forks. Stir back into the soup with half of the lemon juice. Adjust the seasoning to taste and discard the bay leaves. Heat gently for 2 to 3 minutes.
  6. Core and finely shred the other half of the apple (leaving the skin on) and mix with the rest of the lemon juice, the coriander and spring onion.
  7. Serve the mulligatawny topped with a spoonful of the apple-coriander relish.

Slow-Cooker Instructions

  1. Omit the oils, put all the soup ingredients apart from the apple and lemon juice in the slow-cooker. Cover and cook on low for 3 hours.
  2. Shred the chicken, then return it to the slow-cooker with the juice of half a lemon and 1.5 diced apples (prepared as per step 4 above), cook for 30 minutes. Serve with the relish (using half an apple and lemon juice as per step 6 above).
Chicken Mulligatawny, Chicken Mulligatawny

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Chicken Mulligatawny, Chicken Mulligatawny

Chicken Mulligatawny

Deborah
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 1 hour hr 15 minutes mins
Slow-Cooker on low: 3 hours hrs 30 minutes mins
Course Soup, Starter
Cuisine sri lankan
Servings 6 people

Ingredients
  

  • 1 tbsp vegetable oil
  • 2 tbsp coconut oil
  • 1 large onion finely chopped
  • 2 large carrots finely chopped
  • 2 celery stalks finely chopped
  • 30g peeled root ginger finely grated
  • a pinch of salt
  • 1.5 tbsp mild curry powder or 1 tbsp medium curry powder
  • 0.5 tsp fine sea salt
  • 2 bay leaves
  • 320g g skinless boneless chicken thighs trimmed and halved
  • 400ml tin full-fat coconut milk
  • 750ml chicken stock (made using 1 stock cube or pot)
  • 2 red-skinned eating apples (prepare at steps 4 and 6)
  • 75g basmati rice rinsed
  • juice of 1 lemon
  • salt and freshly ground black pepper

For the relish:

  • 10g coriander roughly chopped
  • 1 spring onion diced

Instructions
 

(see Notes)

  • Heat both oils in a flameproof casserole or large pan and add the onion, carrots, celery and ginger, plus a pinch of salt.  Cover and cook on a medium heat for 10 minutes or until soft but not coloured.
  • Add the curry powder, salt and bay leaves and stir for 1 minute to cook out the rawness. Turn the chicken thighs in the mixture to coat well.
  • Pour the coconut milk and stock into the pan, cover and bring to the boil then reduce to a simmer and cook gently for 15 minutes or until the chicken is cooked through. Lift the chicken out to a plate to cool.
  • Peel, core and finely chop 1.5 apples, add to the broth with the rice and bring back to the boil. Simmer, covered, for 10 to 15 minutes or until the rice is tender.
  • Meanwhile, shred the chicken with two forks. Stir back into the soup with half of the lemon juice. Adjust the seasoning to taste and discard the bay leaves. Heat gently for 2 to 3 minutes.
  • Core and finely shred the other half of the apple (leaving the skin on) and mix with the rest of the lemon juice, the coriander and spring onion.
  • Serve the mulligatawny topped with a spoonful of the apple-coriander relish.

Slow-Cooker Instructions

  • Omit the oils, put all the soup ingredients apart from the apple and lemon juice in the slow-cooker. Cover and cook on low for 3 hours.
  • Shred the chicken, then return it to the slow-cooker with the juice of half a lemon and 1.5 diced apples (prepared as per step 4 above), cook for 30 minutes. Serve with the relish (using half an apple and lemon juice as per step 6 above).

Notes

  • Make this chicken mulligatawny on the hob or in a slow-cooker - see both Instructions above.

 

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Keyword apple relish, chicken curry, chicken thighs, comfort food, curry soup, mulligatawny, soup, winter warmer
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About

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

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