Chicken mulligatawny

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

  • 8 hrs 30 mins cooking
  • Serves 4
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Chicken mulligatawny
  • 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
  • 1
    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.
  • 2
    Carefully remove chicken from the cooker; discard the skin and bones. Shred meat coarsely using two forks.
  • 3
    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.

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