matt black cooks chicken mulligatawny recipe

Chicken Mulligatawny

A curried chicken and rice soup finished in a crusty loaf
Course Soup
Cuisine Indian
Prep Time: 10 minutes
Cook Time: 15 mins
Servings: 4 people
matt black cooks chicken mulligatawny recipe

Chicken Mulligatawny

A curried chicken and rice soup finished in a crusty loaf
Prep Time 10 mins
Cook Time 15 mins
Course Soup
Cuisine Indian
Servings 4 people
Calories 958 kcal

Ingredients
  

  • 50 g Brown Onion Brunoise
  • 50 g Carrot Brunoise
  • 50 g Celery Brunoise
  • 50 g Leek Brunoise
  • 50 g Apple Brunoise
  • 400 g Chicken Thigh Diced
  • 4 Garlic Cloves Minced
  • 2 Cinnamon Stick
  • 4 Bay Leaf
  • 100g Curry Powder Mild
  • 200 g Basmati Rice
  • 1000 ml White Chicken Stock
  • 400 ml Cream
  • 4 sprigs Coriander
  • 4 Sourdough or Cobb Loaf or 1 large loaf if sharing
  • 50 ml Veg Oil

Instructions
 

Cooking the Soup

  • In a pot, heat veg oil. Saute onion and garlic for 1 minute.
  • Add chicken and saute for another minute until chicken is sealed.
  • Add vegetables and saute for 1 minute.
  • Add rice, spices and curry powder and mix in. Add chicken stock and cream. Cook for 15 minutes or until the rice is cooked.

Toasting the Loaf

  • While the soup is cooking, cut the top of the loaf off and scoop the bread out leaving the crust. Toast in a preheated oven until well toasted.

Plating up

  • Serve the soup in the loaf garnished with coriander

Nutrition

Calories: 958kcalCarbohydrates: 76gProtein: 32gFat: 61gSaturated Fat: 29gCholesterol: 243mgSodium: 517mgPotassium: 1169mgFiber: 11gSugar: 8gVitamin A: 4206IUVitamin C: 15mgCalcium: 269mgIron: 10mg
Keyword easy
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