Photo: bauersyndication.com.au

Yield
Serves 4
Prep Time
5mins
Cook Time
510mins
Difficulty Level
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Said to have originated from South Indian cuisine, chicken mulligatawny, literally meaning “pepper water” or “pepper broth”, is an English interpretation of an Indian dish, rasam. Think of this as a curry soup, or a light spicy soup.

Ingredients

  • 2 brown onions (300 g), chopped coarsely
  • 2 clove garlic, chopped coarsely
  • 2 carrots (240 g), chopped coarsely
  • 1 stalk celery (150 g), trimmed, chopped coarsely
  • 1 fresh long red chilli, chopped coarsely
  • 4-cm piece fresh ginger (20 g), grated
  • 2 chicken thigh and drumstick (700 g)
  • 1 tbsp mild curry powder
  • 1 tsp ground cumin
  • 1 tsp garam masala (a spice blend usually used in Indian cooking)
  • 3 cup (750 ml) chicken stock
  • 1 cup (250 ml) coconut milk
  • 1/2 cup loosely packed fresh coriander leaves
01.

Place onion, garlic, carrot, celery, chilli, ginger, chicken, curry powder, cumin, garam masala and stock in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, for 8 hours.

02.

Carefully remove chicken from the cooker; discard the skin and bones. Shred meat coarsely using two forks.

03.

Skim fat from the surface of the vegetable mixture. Blend or process vegetable mixture until smooth. Return chicken to the pan with the coconut milk; stir to combine. Ladle soup into serving bowls; sprinkle with coriander to serve, and drizzle with extra coconut milk, if you like.

What is Garam masala?

Garam masala is a blend of spices including cloves, cardamom, cinnamon, coriander, fennel and cumin, that are roasted and ground together. Black pepper and chilli can be added for a hotter version.

Photo: bauersyndication.com.au

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