Name: Mulligatawny Stew
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 6 to 8
Cuisine: India
Ingredients: 3 cloves garlic, minced (about 1 tablespoon); 1 tablespoon arrowroot powder; ½ tablespoon plus ½ tablespoon coconut oil; 4 cups chicken broth; 1 bay leaf; 1 ½ tablespoons curry powder; ½ teaspoon chili powder; 1 tablespoon salt; ¼ teaspoon ground allspice; pinch cayenne; 2 medium apples, peeled and diced (about 2 cups); 2 medium onions, diced (about 2 cups); 2 medium stalks celery, diced (about ½ cup); ¾ pound carrots, peeled and cut into ½-inch coins; ¾ cup unsweetened coconut flakes; salt and ground black pepper; minced fresh parsley leave; sliced almonds, toasted; 1 cup canned coconut milk; 2 cups water; 1 batch Basic Cauliflower Rice; 2 pounds boneless, skinless chicken thighs

Preparation info

Serves
6 to 8

Difficulty
Medium
Ready in
30 min

Appears in

Well Fed 2

By Melissa Joulwan

Published 2013

About

This aromatic stew with a light touch of creaminess originated in India and became popular in Britain during the UK occupation. I learned about mulligatawny in college when I subscribed to the monthly installments of McCall’s Cooking School. I was smitten with the photo of a brass tureen shaped like a crown and filled to the brim with golden soup flecked with coconut. The taste lives up to the visual: it’s silky, rich without cloying, and balances the warmth of curry with the sweetness of a