Mulligatawny Stew
Dive into the vibrant flavors of Mulligatawny Stew, a hearty and aromatic dish inspired by traditional Indian cuisine. This comforting stew is a delightful fusion of tender chicken, protein-packed red lentils, and a fragrant blend of curry powder, turmeric, and cumin. Simmered with creamy coconut milk, bright tomatoes, and a hint of brown sugar, it achieves the perfect balance of savory and slightly sweet. Fresh ginger, garlic, and lime juice add layers of zesty freshness, while a garnish of chopped cilantro brings it to life. Ready in just one hour, this one-pot wonder is versatile enough to serve on its own or ladled over fluffy basmati rice. Ideal for a cozy family dinner or meal prep for the week, Mulligatawny Stew is a soul-warming recipe you’ll crave again and again.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 pound chicken breast, diced into bite-sized pieces
- 1 cup red lentils, rinsed
- 4 cups chicken broth
- 1 14-ounce can coconut milk
- 1 14-ounce can diced tomatoes
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 2 cups cooked basmati rice (optional, for serving)
Instructions
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter is melted.
Add the chopped onion, diced carrots, and celery. Cook for 5-7 minutes or until the vegetables are softened.
Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Add the curry powder, cumin, and turmeric to the pot, stirring to coat the vegetables in the spices.
Increase the heat slightly and add the diced chicken breast. Cook for 4-5 minutes, stirring frequently, until the chicken is lightly browned but not fully cooked through.
Add the rinsed red lentils, chicken broth, coconut milk, diced tomatoes (with their juices), and brown sugar to the pot. Stir well to combine.
Bring the stew to a boil, then reduce the heat to low and allow it to simmer uncovered for 25-30 minutes, stirring occasionally, until the lentils are tender and the chicken is cooked through.
Stir in the lime juice, salt, and black pepper. Adjust seasonings to taste.
Garnish with fresh chopped cilantro before serving.
Serve hot on its own or over cooked basmati rice for a heartier meal.
Nutrition Facts
Calories |
474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.2 g | 13% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 1152 mg | 50% | |
| Total Carbohydrate | 58.4 g | 21% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 13.0 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 90 mg | 7% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1041 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
