Chicken mulligatawny stoup

Chicken mulligatawny stoup


The whole family will enjoy this Indian-inspired chicken mulligatawny stoup, a cross between a soup and stew.

The ingredient of Chicken mulligatawny stoup

  1. 1 tablespoon vegetable oil
  2. 1 brown onion, sliced
  3. 2 celery stalks, trimmed, sliced
  4. 2 tablespoons curry powder
  5. 2 cinnamon sticks
  6. 2 tablespoons tomato paste
  7. 3 cups Massel chicken style liquid stock
  8. 8 chicken drumsticks (see notes)
  9. 2/3 cup basmati rice, rinsed, drained
  10. 300g Kent pumpkin, peeled, cut into 2cm pieces
  11. 2 red apples, cored, chopped (see notes)
  12. Plain Greek-style yoghurt, to serve
  13. Mango chutney, to serve
  14. Fresh coriander leaves, to serve

The instruction how to make Chicken mulligatawny stoup

  1. Heat the oil in a large heavy-based saucepan over medium heat. Cook onion and celery for 5 minutes or until onion softens. Add the curry powder and cinnamon. Cook for 30 seconds or until fragrant. Add tomato paste. Stir to combine. Add stock and 2 cups water. Bring to a simmer.
  2. Add the chicken to pan. Reduce heat to medium-low. Simmer, covered, for 55 minutes or until chicken is tender. Using tongs, transfer chicken to a heatproof bowl. Add rice, pumpkin and apple to pan. Cook, covered, for 15 minutes or until rice is tender. Remove and discard cinnamon sticks.
  3. Remove and discard skin and bones from chicken. Using 2 forks, shred meat. Stir chicken into stoup. Cook for 2 minutes or until heated through. Season with salt and pepper. Serve stoup topped with yoghurt, chutney and coriander.

Nutritions of Chicken mulligatawny stoup

calories: 419.206 calories
calories: 10 grams fat
calories: 2 grams saturated fat
calories: 49.3 grams carbohydrates
calories: 30.7 grams protein
calories: 98 milligrams cholesterol
calories: 1085 milligrams sodium
calories: NutritionInformation

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