Slow Cooker Chicken Mulligatawny Soup
341
- Prep Time15 min
- Total Time15 min
- Makes4 Servings
(Photo: John Cullen)
Our creamy chicken mulligatawny soup takes only 15 minutes to prep and has green apple, lime and cilantro to make it extra satisfying.
Ingredients
6 skinless, boneless chicken thighs
1/2 cup long-grain rice
2 garlic cloves, chopped
1 tbsp Madras curry paste, patted with paper towel to remove excess oil
2 tsp minced fresh ginger
1 1/2 tsp salt
1/2 tsp saffron threads
1/2 cinnamon stick
2 cups apple juice
1/2 cup coconut milk
1 green onion, thinly sliced
green apple, for garnish
cilantro, for garnish
fresh lime, for garnish
Instructions
Remove excess fat from chicken, then slice into thin strips. Combine with rice, garlic, curry paste, ginger, salt, saffron and cinnamon stick in slow-cooker insert. Pour in 5 cups water. Stir until mixed. Cook on low until chicken is very tender, about 8 hours.
Stir in apple juice, coconut milk and green onion. Remove cinnamon stick before serving. Garnish mulligatawny with grated apple, cilantro and a squeeze of lime. Soup will keep well, refrigerated, up to 2 days, or up to 1 month in freezer.
Nutrition (per serving)
Calories 353, Protein 22g, Carbohydrates 36g, Fat 14g, Fibre 1g, Sodium 1081mg.
What Is Mulligatawny? It’s a curry flavoured chicken soup that comes from the Tamil words for pepper and water.
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