Chicken Mulligatawny

  • Active Time 45m
  • Total Time 1h

6 servings, about 1 1/2 cups each

Mulligatawny, which literally means pepper water, is an English interpretation of an Indian dish. It has seemingly limitless versions, but most have curry and a bit of chicken. We've added tart Granny Smith apples, plenty of spice and a touch of coconut milk.

ingredients

  • 1 tablespoon canola oil
  • 1 large yellow onion, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 Granny Smith apples, peeled and diced
  • 1 1/2 teaspoons hot madras curry powder (see Tip)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 6 cups reduced-sodium chicken broth
  • 1/2 cup white basmati rice
  • 12 ounces chicken breast tenders, cut into bite-size pieces
  • 1 cup lite coconut milk
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 3 tablespoons toasted sliced almonds (see Tip), optional
  • Tip: Hot madras curry powder, located in the spice aisle of most supermarkets, adds a pleasant level of heat. Substitute regular curry powder for a milder soup.


  • To toast sliced almonds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

directions

Heat the oil in a Dutch oven over medium-high heat. Add the onion, celery and garlic; cook, stirring often, until softened, about 5 minutes. Add the apples, curry powder, cumin, coriander and ginger and cook, stirring often, until the apples begin to soften, about 2 minutes. Add the broth and rice; bring to a boil. Reduce the heat to a simmer and cook, uncovered, for 12 minutes.

Add the chicken, return to a simmer and cook until the chicken is cooked through and the rice is tender, 8 to 10 minutes more. Stir in the coconut milk and return to a simmer. Remove from the heat; stir in the lemon juice, salt and pepper. Garnish with the almonds (if using).

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 9118

nutrition information per serving

230 calories; 6g total fat; 3g total saturated fat; 38mg cholesterol; 284mg sodium; 26g carbohydrates; 2g fiber; 20g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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