Chicken Mulligatawny

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recipe by Octopus Publishing

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

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

recipe updated Feb 5, 2020


  • Onion icon
    2 (280g)
  • Carrot icon
    2 (100g)
  • Cooking apple icon
    Cooking apple
    1 (150g)
  • Butter icon
    50g (about 3½ tbsp)
  • Chicken thigh icon
    Chicken thigh
    600g (about 3⅛)
  • All purpose flour icon
    All purpose flour
    1 tbsp (8g)
  • Chicken stock icon
    Chicken stock
    1 liter (1000ml)
  • Curry paste icon
    Curry paste
    2 tbsp (33g)
  • Tomato purée icon
    Tomato purée
    2 tbsp (30ml)
  • Basmati rice icon
    Basmati rice
    50g (about 4⅛ tbsp)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Plain yogurt icon
    Plain yogurt
    as needed


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

Step preview

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