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Chicken mulligatawny stoup
Chicken mulligatawny stoup
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Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
100 minutes
Family-friendly Indian chicken mulligatawny stoup - the perfect blend of soup and stew for everyone to savor!
Ingredients:
  • 18.40 gm vegetable oil
  • 1 brown onion, sliced
  • 2 celery stalks, trimmed, sliced
  • 20.00 gm curry powder
  • 2 cinnamon sticks
  • 765.00 gm chicken style liquid stock
  • 8 chicken drumsticks (see notes)
  • 132.00 gm basmati rice, rinsed, drained
  • 300g Kent pumpkin, peeled, cut into 2cm pieces
  • 2 red apples, cored, chopped (see notes)
  • Plain Greek-style yoghurt, to serve
  • Mango chutney, to serve
  • Fresh coriander leaves, to serve
Instructions:
  • In a large heavy-based saucepan over medium heat, warm up the oil. Sauté the onion and celery for 5 minutes until the onion softens. Stir in curry powder and cinnamon, cooking for 30 seconds to release the fragrance. Mix in the tomato paste, then pour in the stock and 2 cups of water. Bring to a simmer.
  • Place the chicken in the pan, lower the heat to medium-low, and let it simmer covered for 55 minutes or until the chicken is tender. Using tongs, transfer the cooked chicken to a heatproof bowl. Then, add the rice, pumpkin, and apple to the pan and cook covered for 15 minutes or until the rice is tender. Lastly, don't forget to remove and discard the cinnamon sticks.
  • Remove chicken skin and bones, then shred meat with 2 forks. Stir shredded chicken into stoup and cook for 2 minutes until heated through. Season with salt and pepper. Serve stoup topped with yogurt, chutney, and coriander.

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