Mulligatawny Stew Chicken
Warm your soul with the comforting flavors of Mulligatawny Stew Chicken, a vibrant and hearty dish that blends Indian-inspired spices with wholesome ingredients for a one-pot meal that’s both satisfying and exotic. Tender, seasoned chicken thighs are simmered with aromatic curry powder, turmeric, and cumin, alongside a delightful mix of vegetables, green apple, and creamy coconut milk. Basmati rice adds a hearty touch, soaking up the rich, fragrant broth for a complete, nourishing meal. Finished with a splash of fresh lemon juice and a sprinkle of cilantro, this stew offers a perfect balance of savory, spicy, and slightly sweet flavors. Ready in just an hour, it’s an ideal dinner for cozy nights or meal prep for the week. Perfect for lovers of both Indian cuisine and classic comfort food, this dish is sure to impress!
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 large carrot, diced
- 2 stalks celery stalks, diced
- 1 medium green apple, peeled and diced
- 1.5 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 4 cups chicken stock
- 1 cup coconut milk
- 0.5 cup basmati rice
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh lemon juice
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat a large pot over medium-high heat and add 1 tablespoon of olive oil. Sear the chicken thighs until browned, about 2-3 minutes per side. Remove the chicken and set aside.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the garlic and ginger and cook for another minute until fragrant.
Add the diced carrot, celery, and green apple to the pot. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
Sprinkle the curry powder, turmeric, and cumin into the pot. Stir well to evenly coat the vegetables with the spices and cook for 1 minute to toast the spices.
Pour in the chicken stock, scraping any browned bits from the bottom of the pot. Return the seared chicken thighs to the pot along with any juices.
Bring the mixture to a simmer, then cover and cook for 20 minutes, stirring occasionally.
After 20 minutes, remove the chicken thighs, shred them with two forks, and return the shredded chicken to the pot.
Stir in the basmati rice and coconut milk, then simmer uncovered for an additional 15 minutes, or until the rice is tender.
Taste the stew and adjust seasoning with more salt, if needed.
Off the heat, stir in the lemon juice and garnish with fresh cilantro before serving.
Nutrition Facts
Calories |
2093 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.4 g | 127% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 710 mg | 237% | |
| Sodium | 6525 mg | 284% | |
| Total Carbohydrate | 106.8 g | 39% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 51.0 g | ||
| Protein | 190.2 g | 380% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 317 mg | 24% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 2439 mg | 52% | |
*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.
