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Chicken Mulligatawny

  • 45 m
  • 1 h
Jessie Price
“Mulligatawny, which literally means “pepper water,” is an English interpretation of an Indian dish. It has seemingly limitless versions, but most have curry and a bit of chicken. We've added tart Granny Smith apples, plenty of spice and a touch of coconut milk.”

Ingredients

    • 1 tablespoon canola oil
    • 1 large yellow onion, diced
    • 2 stalks celery, diced
    • 3 cloves garlic, minced
    • 2 Granny Smith apples, peeled and diced
    • 1½ teaspoons hot Madras curry powder, (see Tip)
    • ½ teaspoon ground cumin
    • ½ teaspoon ground coriander
    • ½ teaspoon ground ginger
    • 6 cups reduced-sodium chicken broth
    • ½ cup white basmati rice
    • 12 ounces chicken breast tenders, cut into bite-size pieces
    • 1 cup “lite” coconut milk
    • 1 tablespoon lemon juice
    • ¼ teaspoon salt
    • ¼ teaspoon freshly ground pepper
    • 3 tablespoons sliced almonds, toasted (see Tip), optional

Directions

  • 1 Heat oil in a Dutch oven over medium-high heat. Add onion, celery and garlic; cook, stirring often, until softened, about 5 minutes. Add apples, curry powder, cumin, coriander and ginger and cook, stirring often, until the apples begin to soften, about 2 minutes. Add broth and rice; bring to a boil. Reduce heat to a simmer and cook, uncovered, for 12 minutes.
  • 2 Add chicken, return to a simmer and cook until the chicken is cooked through and the rice is tender, 8 to 10 minutes more. Stir
  • 3 in coconut milk and return to a simmer. Remove from the heat; stir in lemon juice, salt and pepper. Garnish with almonds (if using).
  • Tips: Hot Madras curry powder, located in the spice aisle of most supermarkets, adds a pleasant level of heat. Substitute regular curry powder for a milder soup.
  • To toast chopped nuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
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