Chicken Mulligatawny

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 4 cups chicken broth
• 1 cup diced carrots
• 1 cup diced celery
• 1 (14-ounce) can diced tomatoes
• 1 1/2 cups cooked, shredded chicken
• 1/2 cup coconut milk
• 1/4 cup basmati rice
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic, ginger, turmeric, cumin, coriander, and cayenne; cook for 1 minute until fragrant.
3. 3 Pour in chicken broth, then add carrots, celery, and diced tomatoes. Bring to a boil.
4. 4 Reduce heat, stir in basmati rice, and simmer for 20 minutes or until rice is tender.
5. 5 Add shredded chicken and coconut milk, heating through for another 5 minutes.
6. 6 Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

Nutrition

Tips

• For a smoother texture, blend half the soup before combining everything back together.
• Adjust the cayenne pepper to your preferred spice level.
• Use leftover roasted chicken to save time.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Serving Suggestions

• Serve with warm naan bread or basmati rice.
• A squeeze of fresh lime adds brightness to each bowl.

FAQ