Name: Chicken mulligatawny
Cook time: 510 min
Total time: 510 min
Yield: 4
Ingredients: 2 brown onions (300g), chopped coarsely; 2 clove garlic, chopped coarsely; 2 carrots (240g), chopped coarsely; 1 stalk celery (150g), trimmed, chopped coarsely; 1 fresh long red chilli, chopped coarsely; 4 centimetre piece fresh ginger (20g), grated; 2 chicken marylands (700g); 1 tablespoon mild curry powder; 1 teaspoon ground cumin; 1 teaspoon garam masala; 3 cup (750ml) chicken stock; 1 cup (250ml) coconut milk; 1/2 cup loosely packed fresh coriander leaves

Chicken mulligatawny

Chicken mulligatawny, literally meaning 'pepper water', is an English interpretation of an Indian dish.

Serves 4

Cook

8H 30M

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Ingredients

2 brown onions (300g), chopped coarsely

2 clove garlic, chopped coarsely

2 carrots (240g), chopped coarsely

1 stalk celery (150g), trimmed, chopped coarsely

1 fresh long red chilli, chopped coarsely

4 centimetre piece fresh ginger (20g), grated

2 chicken marylands (700g)

1 tablespoon mild curry powder

1 teaspoon ground cumin

1 teaspoon garam masala

3 cup (750ml) chicken stock

1 cup (250ml) coconut milk

1/2 cup loosely packed fresh coriander leaves

Method

Place onion, garlic, carrot, celery, chilli, ginger, chicken, curry powder, cumin, garam masala and stock in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, for 8 hours.

Carefully remove chicken from the cooker; discard the skin and bones. Shred meat coarsely using two forks.

Skim fat from the surface of the vegetable mixture. Blend or process vegetable mixture until smooth. Return chicken to the pan with the coconut milk; stir to combine. Ladle soup into serving bowls; sprinkle with coriander to serve, and drizzle with extra coconut milk, if you like.

Garam masala is a blend of spices including cloves, cardamom, cinnamon, coriander, fennel and cumin, that are roasted and ground together. Black pepper and chilli can be added for a hotter version.
Note

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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