Chef Chuck’s Mulligatawny Stew

Chef Chuck’s Mulligatawny Stew


1 tablespoon vegetable oil

1 large onion, chopped

2 garlic cloves, crushed

1 tablespoon fresh ginger, grated

2 teaspoons ground coriander

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 tablespoon curry powder

1/4 teaspoon cinnamon

3 cardamom pods, bruised

2 cup small diced potato

7 cups chicken stock

1 large apple, peeled cored and chopped

2 cups coconut milk

2 tablespoons lemon juice

2 tablespoons chopped fresh coriander leaves

2 cups shredded or diced cooked chicken (any part of whole chicken or only breast.


Heat oil in large pan add onion, garlic, ginger, and ground spices. Cook, stirring for about 5 minutes or until the onion is soft.

Add potatoes, stock, and apple, simmer covered about 20 minutes or until the potatoes are tender.

Process until semi-smooth, return to pan. Add coconut milk, juice and coriander leaves. Serve.

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