Spicy Mulligatawny

Today I cooked Spicy Mulligatawny: difficult to pronounce, but tasty to eat. I was looking for a stew, but was swept off my feet by the curry and apple in the ingredients.

6-8-2008 002

As it turns out, spicy mulligatawny isn’t a good meal by itself. Not enough protein. Tonight Holly grilled up some chicken sausage to go with it. We had hot dog buns, but a tasty sourdough bread would be an excellent addition.


  • 2 Tablespoons Canola Oil, divided
  • 1 lb. skinless, boneless, chicken breast
  • 2 (medium size) peeled, chopped Gala or Braeburn apples
  • 1 1/2 C chopped onion
  • 1 C chopped carrot
  • 1 C chopped celery
  • 1 C chopped green bell pepper
  • 4 Tablespoons flour
  • 2 Tablespoons curry
  • 2 teaspoon ground ginger
  • 1 teaspoon crushed red pepper
  • 1/2 teaspoon salt
  • 4 (14 oz) cans fat-free, less-sodium chicken broth
  • 2/3 C mango chutney
  • 1/2 C tomato paste
  • chopped fresh parsley (optional)


  1. Heat 2 teaspoons of oil in a pan over medium heat. Add chicken, saute 3 minutes. Remove from pan; set aside.
  2. Heat remainder of oil (1 Tablespoon, 1 teaspoon) in pan. Add apple and next 4 ingredients and saute for five minutes. Stir in flour and next 4 ingredients and cook for 1 minute. Stir in broth, chutney, and tomato paste; bring to a boil.
  3. Reduce heat; simmer 8 minutes. Return chicken to pan, cook 2 minutes or until mixture is thoroughly heated. Sprinkle with parsley, if desired. Yield: 8 servings (serving size 1 1/4 Cups)

Calories: 242 (20% from fat); Fat: 5.4 grams; Protein: 16.6 g; Carbs: 33 g; Fiber: 3.3g; Chol: 31mg; Recipe adapted from Cooking Light.

Tagged , , , , ,

2 thoughts on “Spicy Mulligatawny

  1. sarah says:

    OH, one of my favorites; try this with lamb and fresh or canned coconut milk. YUM!

    1 lb. lean lamb, cubed
    2 Tbsp. butter
    1 Tbsp. olive oil
    2 onions, chopped
    2 Tbsp. curry powder
    3 Tbsp. flour
    2 cups water
    3 Granny Smith apples, peeled and cubed
    3 carrots, sliced
    1 potato, peeled and diced
    1 cup apple juice
    6 cups chicken broth
    1 tsp. salt
    1/4 tsp. ground ginger
    1/4 tsp. white pepper
    1 cup coconut milk or heavy cream
    1 Tbsp. lemon juice
    hot cooked rice
    In medium bowl toss lamb cubes with 1 Tbsp. of the curry powder and set aside.

    Heat butter and olive oil in heavy skillet and add lamb cubes. Brown on all sides, about 4 minutes, and remove to a 4-6 quart crockpot. Add onions and remaining 1 Tbsp. curry powder to skillet; cook and stir until onions are crisp tender. Stir in flour and cook and stir until bubbly. Add 2 cups water and stir until thickened. Pour this mixture into slow cooker. Add remaining ingredients except coconut milk, lemon juice, and rice. Cover and cook on LOW for 8-9 hours until all ingredients are tender. Stir in coconut milk and lemon juice and serve over hot cooked rice. Serves 6

  2. Tim Elhajj says:

    Oh, yummy! That sounds delicious. And I think you can get low-fat, low-cal coconut milk. I’ll have to try it out.

    I’m not much of a cook, but I’ve been trying to do one meal a week, now that we’re trying to eat more at home and eat healthier. It’s a shame that it’s so easy and inexpensive to eat unhealthy. You really have to stay on top of things.

    I’ll let you know how this turns out. Thanks for sharing!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: