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Slow-cooker mulligatawny soup
Slow-cooker mulligatawny soup
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Prep Time:
5 minutes
Cook Time:
330 minutes
Total Time:
335 minutes
Try this easy slow cooker curry chicken soup for a simple and delicious dinner.
Ingredients:
  • 700g chicken thigh fillets, fat trimmed
  • 20.00 ml finely chopped fresh ginger
  • 7.50 gm ground cumin
  • 2 tsp ground coriander
  • 1/4 tsp turmeric
  • 1L (4 cups) chicken style liquid stock
  • 250ml (1 cup) apple juice
  • 110g (1/2 cup) split yellow peas
  • 125ml (1/2 cup) passata
  • 2 fresh bay leaves
  • 1 small sprig fresh curry leaves
  • 250g pkt microwave white rice
  • 125ml (1/2 cup) coconut cream, plus extra, to serve
  • Chilli powder, to sprinkle
Instructions:
  • Simply layer the chicken in a 3.5L slow cooker and generously season it with ginger, cumin, coriander, turmeric, and black pepper. Pour in the stock, apple juice, split peas, passata, bay leaves, and curry leaves. Cover and cook on High for 4 hours until the peas are tender.
  • Add the rice and coconut cream to the pot. Cook covered on High for another 1½ hours or until the rice is tender. Serve the soup in individual bowls, garnish with a drizzle of extra coconut cream, and sprinkle with a touch of chili powder.

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