Chicken Mulligatawny Stoup

The whole family will enjoy this Indian-inspired chicken mulligatawny stoup, a cross between a soup and stew.

The ingredient of Chicken Mulligatawny Stoup

• 1 tablespoon vegetable oil
• 1 brown onion sliced
• 2 celery stalks trimmed sliced
• 2 tablespoons curry powder
• 2 cinnamon sticks
• 2 tablespoons tomato paste
• 3 cups massel chicken style liquid stock
• 8 chicken drumsticks see notes
• 2 3 cup basmati rice rinsed drained
• 300g kent pumpkin peeled cut into 2cm pieces
• 2 red apples cored chopped see notes
• plain greek style yoghurt to serve
• mango chutney to serve
• fresh coriander leaves to serve

The Instruction of chicken mulligatawny stoup

• heat the oil in a large heavy based saucepan over medium heat cook onion and celery for 5 minutes or until onion softens add the curry powder and cinnamon cook for 30 seconds or until fragrant add tomato paste stir to combine add stock and 2 cups water bring to a simmer
• add the chicken to pan reduce heat to medium low simmer covered for 55 minutes or until chicken is tender using tongs transfer chicken to a heatproof bowl add rice pumpkin and apple to pan cook covered for 15 minutes or until rice is tender remove and discard cinnamon sticks
• remove and discard skin and bones from chicken using 2 forks shred meat stir chicken into stoup cook for 2 minutes or until heated through season with salt and pepper serve stoup topped with yoghurt chutney and coriander

Nutritions of Chicken Mulligatawny Stoup

calories: 419 206 calories
calories: 10 grams fat
calories: 2 grams saturated fat
calories: 49 3 grams carbohydrates
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calories: 30 7 grams protein
calories: 98 milligrams cholesterol
calories: 1085 milligrams sodium
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