chicken mulligatawny soup

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By Elaine Douglas
from Vancouver, BC

Slightly spicy delicious soup. You can make it spicier if you like. This is a traditional dish from India.

serves 8
prep time 15 Min
cook time 3 Hr
method Slow Cooker Crock Pot

Ingredients For chicken mulligatawny soup

  • 2 stalk
    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)
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How To Make chicken mulligatawny soup

  • 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.
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