Chicken Mulligatawny

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    1hr 25mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    505

This hearty Indian-inspired rice dish is a satisfying one-pot wonder. Simple and hassle-free.

recipe updated Jun 28, 2019

Ingredients

  • Butter icon
    Butter
    50g
  • Chicken thigh icon
    Chicken thigh
    600g
  • Onion icon
    Onion
    280g
  • Carrot icon
    Carrot
    100g
  • Cooking apple icon
    Cooking apple
    150g
  • All purpose flour icon
    All purpose flour
    8g
  • Chicken stock icon
    Chicken stock
    1000ml
  • Curry paste icon
    Curry paste
    33g
  • Tomato purée icon
    Tomato purée
    30ml
  • Basmati rice icon
    Basmati rice
    50g
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Plain yogurt icon
    Plain yogurt
    as needed

Tools

  • kCook icon Wooden spoon
  • kCook icon Stick blender
  • kCook icon Large saucepan
  • kCook icon Plate

Step preview

  1. Prep and set aside onion: chopped
  2. Prep and set aside carrot: chopped
  3. Prep and set aside cooking apple: peeled, cored & chopped
  4. Get a clean large saucepan
  5. Melt butter
  6. Add chicken thighs
  7. Fry one by one until light golden - 5 min
  8. Transfer content of large saucepan to plate
  9. Get large saucepan
  10. Melt butter
  11. Add prepared onion
  12. Add prepared carrot
  13. Add prepared cooking apple
  14. Fry until lightly browned - 8 min
  15. Sprinkle with all purpose flour
  16. Stir - 1 min
  17. Add chicken stock
  18. Stir in curry paste
  19. Stir in tomato purée
  20. Stir in basmati rice
  21. Transfer chicken to large saucepan
  22. Simmer while stirring occasionally
  23. Cook until tender - 1 hr, low heat
  24. Remove with slotted spoon
  25. Shred
  26. Return
  27. Blend with stick blender
  28. Add salt & pepper
  29. Serve
  30. Garnish with plain yogurt
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