Mulligatawny chicken soup

    A very filling curry soup, made with chicken, vegetables, apple, fresh spinach, coconut milk and rice.

    1 person made this

    Serves: 8 

    • 1 Granny Smith apple, finely chopped
    • 1 small onion, finely chopped
    • 2 celery stalks, finely chopped
    • 1 carrot, finely chopped
    • 1 jalapeno pepper, finely chopped, or more to taste
    • 3 tablespoons minced ginger
    • 2 tablespoons curry powder
    • 3 cloves garlic, minced
    • 1/2 teaspoon garam masala (optional)
    • 1/2 teaspoon crushed chilli flakes
    • 2 tablespoons olive oil
    • 1L chicken stock
    • 175g seeded and chopped tomatoes
    • 2 skinless, boneless chicken breasts
    • 1 (400ml) tin coconut milk
    • 60g fresh spinach
    • 1 tablespoon chopped coriander, or to taste
    • 500g cooked jasmine rice
    • 1 lime, cut into wedges

    Prep:35min  ›  Cook:24min  ›  Ready in:59min 

    1. Combine apple, onion, celery, carrot, jalapeno pepper, ginger, curry powder, garlic, garam masala and crushed chilli flakes in a stockpot over medium-high heat. Add olive oil and saute until starting to soften, 3 to 5 minutes.
    2. Pour chicken stock and tomatoes into the pot. Bring to the boil. Reduce to a simmer; add chicken breasts and cover. Cook over medium heat until chicken is cooked through but still tender, about 15 minutes.
    3. Shred the chicken in the pot. Stir in coconut milk and spinach. Remove soup from heat as soon as spinach begins to wilt, about 1 minute. Garnish with fresh coriander. Divide cooked rice between 8 serving bowls and ladle soup on top. Place a wedge of lime for squeezing into the soup on the side of each bowl.

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