Mulligatawny Recipe

Name: Mulligatawny
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds boneless chicken skinned; 2 1/2 cups water; 6 green cardamom pods; 1 cinnamon stick; 6 curry leaves; 1 tablespoon ground coriander; 1 teaspoon ground cumin; 1/2 teaspoon ground turmeric; 3 garlic cloves crushed; 1 onion finely chopped; 1/2 cup coconut cream; 2 lemons; fried onions deep-, to garnish

Servings: persons

2 pounds boneless chicken skinned
2 1/2 cups water
6 green cardamom pods
1 cinnamon stick
6 curry leaves
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
3 garlic cloves crushed
1 onion finely chopped
1/2 cup coconut cream
2 lemons
fried onions deep-, to garnish

1
Place the chicken portions in a large pan with the water. Bring to a boil, then simmer for about 1 hour or until the chicken is tender.
2
Skim the surface, then remove the chicken pieces with a slotted spoon and keep warm.
3
Reheat the stock in the pan. Add the remaining ingredients except for the chicken and deep-friend onions. Simmer for 10-15 minutes, then strain and return the chicken to the soup. Reheat the soup and serve garnished with deep-fried onions.
4
You can also cook 2/3 cup red lentils in the stock for 30 minutes after removing the chicken in step 2. Add 4 oz diced potato and cook for another 20 minutes, then continue step 3 as above.

681

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 pounds boneless chicken skinned, 2 1/2 cups water, 6 green cardamom pods, 1 cinnamon stick, and more.

Yes, Mulligatawny falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mulligatawny

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