Chicken Mulligatawny Soup Recipe

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Chicken Mulligatawny Soup

Elaine Douglas

By
@BreadandSoupLady

Hearty winter recipe


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Rating:

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Serves:

8

Prep:

15 Min

Cook:

3 Hr

Method:

Slow Cooker Crock Pot

Ingredients

2 stalk(s)
celery, finely chopped (1 cup)
2
carrots, finely chopped (1 cup)
1
medium granny smith apple, peeled and finely chopped (2/3 cup)
1
medium onion, chopped (1/2 cup)
2
cloves garlic, minced
1 1/2
teaspoons curry powder
1 tsp
ground ginger
1 tsp
coriander
1 tsp
cumin
1 tsp
cardamom
1 tsp
turmeric
1/8 to 1/4 tsp
cayenne pepper
6 c
reduced-sodium chicken broth
2 c
water
1 lb
skinless, boneless chicken breast halves, cut into bite-size pieces
2 Tbsp
flour
1 1/2 tsp
curry powder
1 Tbsp
olive oil
1/2 c
uncooked basmati rice
1 c
unsweetened light coconut milk
• crushed red pepper (optional)

Directions Step-By-Step

1
1. In a 4- to 5-quart slow cooker place celery, carrots, apple, onion, and garlic. Stir in 1 1/2 teaspoons curry powder, the ginger, coriander, cumin, cardamom, turmeric, and cayenne pepper. Pour broth and the water over all in cooker.
2. Cover and cook on low-heat setting for 4 hours.
3. In a resealable plastic bag place chicken, flour, and 1 1/2 teaspoons curry powder; seal bag and shake to coat chicken with the flour mixture. Chill in refrigerator until needed.
4. In a large skillet brown coated chicken in hot oil over medium heat, stirring often. Add three to four ladles of the cooking liquid from the slow cooker to the skillet; stir until thickened and gravylike, scraping bottom of skillet to incorporate flour and spices. Stir chicken mixture and rice into the slow cooker. Cover and cook 1 hour more on low-heat setting. Stir in coconut milk before serving. If desired, sprinkle with crushed red pepper.

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Indian
Dietary Needs: Low Fat, Dairy Free, Low Carb
Other Tag: Healthy