🍽️ FittestMe.aiFoodsNutrients

Chicken Mulligatawny Recipe

Indian · Soup · 55 min total

A classic Anglo-Indian soup with a rich, spiced broth, tender chicken, and a hint of apple and coconut. This comforting one-pot meal is perfect for chilly days.

Ingredients

• 2 tablespoons ghee or vegetable oil
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 1 apple, peeled, cored, and diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper (optional)
• 4 cups chicken broth
• 1 cup unsweetened coconut milk
• 1 pound boneless, skinless chicken thighs
• 1/2 cup cooked basmati rice
• Salt and black pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat ghee in a large pot over medium heat. Add onion, carrots, celery, and apple; cook until softened, about 8 minutes.
2. Add garlic, ginger, curry powder, cumin, turmeric, and cayenne; stir for 1 minute until fragrant.
3. Pour in chicken broth and coconut milk; stir to combine. Add chicken thighs; bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, until chicken is cooked through.
4. Remove chicken to a plate; shred with two forks. Return shredded chicken to the pot.
5. Stir in cooked rice; simmer for 5 minutes. Season with salt and pepper to taste.
6. Ladle into bowls and garnish with fresh cilantro.

Tips

• For a thicker soup, mash some of the vegetables before adding the chicken back.
• Leftovers can be refrigerated for up to 3 days; add a splash of broth when reheating.
• Serve with warm naan or crusty bread.

More about Chicken Mulligatawny →

AI estimate may be inaccurate · Terms