Chicken mulligatawny
Serves: 6
Prep time: 30 minsTotal time: 
Recipe photograph by Maja Smend
Chicken mulligatawny
When soldiers in the British Raj demanded soup, Tamil servants served a Sri Lankan milagu tunes ‘pepper water’ stew, which evolved into this recipe
Serves: 6
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
352Kcal
Fat
21gr
Saturates
15gr
Carbs
25gr
Sugars
10gr
Fibre
5gr
Protein
15gr
Salt
1.7gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s 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
- 1½ tbsp mild curry powder
- ½ tsp fine sea salt
- 2 bay leaves
- 1 x 320g pack chicken thigh fillets, trimmed and halved
- 1 x 400ml tin full-fat coconut milk
- 750ml chicken stock, made using 1 stock pot or cube - use gluten-free stock if required
- 2 red-skinned eating apples
- 75g dried basmati rice, rinsed
- juice of 1 lemon
For the relish
- 10g coriander, roughly chopped
- 1 spring onion, diced
Step by step
Get ahead
Keeps in the fridge for up to 3 days or can be frozen. Add extra liquid when reheating.
- 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 1½ apples; add to the broth with the rice and bring back to the boil. Simmer, covered, for 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 2-3 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.
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Serve the mulligatawny topped with a spoonful of the apple-coriander relish.Use your slow cookerOmit 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; return to the pot with the juice of ½ lemon and 1½ diced apples; cook for 30 minutes. Serve with the relish.
