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!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Season the chicken thighs with salt and black pepper on both sides.

Step 2

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.

Step 3

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.

Step 4

Stir in the garlic and ginger and cook for another minute until fragrant.

Step 5

Add the diced carrot, celery, and green apple to the pot. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 6

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.

Step 7

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.

Step 8

Bring the mixture to a simmer, then cover and cook for 20 minutes, stirring occasionally.

Step 9

After 20 minutes, remove the chicken thighs, shred them with two forks, and return the shredded chicken to the pot.

Step 10

Stir in the basmati rice and coconut milk, then simmer uncovered for an additional 15 minutes, or until the rice is tender.

Step 11

Taste the stew and adjust seasoning with more salt, if needed.

Step 12

Off the heat, stir in the lemon juice and garnish with fresh cilantro before serving.

Nutrition Facts

Serving size	2807.5 grams (2807.5g)

Amount per serving	% Daily Value*
Calories	2093

Total Fat 99.40g	127%
Saturated Fat 20.00g	100%
Polyunsaturated Fat 2.70g
Cholesterol 710mg	237%
Sodium 6525mg	284%
Total Carbohydrate 106.80g	39%
Dietary Fiber 12.20g	44%
Total Sugars 51.00g
Protein 190.20g	380%

Vitamin D 35IU	175%
Calcium 317mg	24%
Iron 23mg	128%
Potassium 2439mg	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.

Source of Calories

Fat: 43.0%

Protein: 36.5%

Carbs: 20.5%