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.
Other Recipes
You might also like to try:
Recent New Recipes
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
As an Amazon Associate I earn from qualifying purchases, if you click on the links below.
Instructions (see Tip)
- 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).
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
It would also be great if you could take a photo and tag Felly Bull on social media, thanks.
Click here to subscribe to receive our free weekly recipe update via email and a copy of our eCookbook.
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 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).
Leave a Reply