Chicken Mulligatawny Curry Recipe

Recipe By Slurrp

Chicken Mulligatawny Curry is a flavorful and aromatic Indian dish that combines tender chicken with a rich and spicy curry sauce. This dish is known for its unique blend of spices, including turmeric, cumin, coriander, and garam masala, which give it a warm and earthy flavor. The addition of coconut milk adds a creamy and slightly sweet element to the curry. Serve this delicious curry with steamed rice or naan bread for a satisfying and comforting meal.

3.9
28 Rating -
Rate
Non Vegdiet
15minstotal
15m.total
Chicken Mulligatawny Curry
plan
Bookmark

ingredients serve

Ingredients for Chicken Mulligatawny Curry Recipe

  • 0.33 tablespoon Oil
  • 0.17 Onion, Finely Chopped
  • 1/2 cloves Cloves Of Garlic, Minced
  • 0.17 inch Ginger, Grated
  • 0.17 teaspoon Turmeric
  • 0.17 teaspoon Cumin
  • 0.17 teaspoon Coriander
  • 0.08 teaspoon Garam Masala
  • 0.17 pound Chicken, Cut Into Pieces
  • 0.17 can Coconut Milk
  • 0.33 cup Chicken Broth
  • 0.17 Juice Lemon
  • As required Salt And Pepper To Taste
  • as needed Fresh Cilantro Leaves For Garnish

Directions: Chicken Mulligatawny Curry Recipe

Cooking Directions

  • STEP 1.In a large pot, heat oil over medium heat and sauté onions until golden brown.
  • STEP 2.Add garlic, ginger, and spices to the pot and cook for another minute until fragrant.
  • STEP 3.Add chicken pieces to the pot and cook until browned on all sides.
  • STEP 4.Pour in coconut milk and chicken broth, and bring to a simmer. Cook for 20-25 minutes until chicken is cooked through and tender.
  • STEP 5.Stir in lemon juice and season with salt and pepper to taste.
  • STEP 6.Serve the Mulligatawny curry hot with steamed rice or naan bread.
  • STEP 7.Garnish with fresh cilantro leaves before serving.

Cooking Tips

  • For a spicier curry, add a chopped green chili or red chili flakes.
  • You can substitute chicken with vegetables or tofu for a vegetarian version of this curry.
  • To make the curry creamier, add a tablespoon of yogurt or cream at the end of cooking.

Storage and Serving

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat the curry in a saucepan over low heat, stirring occasionally.
  • Serve the reheated curry with fresh rice or bread.
Nutrition
value
390
calories per serving
29 g Fat31 g Protein2 g Carbs2 g FiberOther

Current Totals

  • Fat
    29g
  • Protein
    31g
  • Carbs
    2g
  • Fiber
    2g

MacroNutrients

  • Carbs
    2g
  • Protein
    31g
  • Fiber
    2g

Fats

  • Fat
    29g

Vitamins & Minerals

  • Calcium
    61mg
  • Iron
    3mg
  • Vitamin A
    294mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    10mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    28mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    9mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    59mg
  • Manganese
    < 1mg
  • Phosphorus
    329mg
  • Selenium
    32mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp