Ingredients for Autumn's Best Mulligatawny Chicken
- Roasting Chicken
- Water
- salt to taste
- 1 chopped onion
- Celery
- 2 chopped carrots
- 1 cup chopped apples
- 2 minced garlic cloves
- 1 tablespoon olive oil
- Flour
- 1 teaspoon curry powder
- 1/4 teaspoon cayenne pepper (optional)
- salt and pepper to taste
- Cooked Rice
- Parsley
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How to Make Autumn's Best Mulligatawny Chicken
- In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat.
- Add 1 chopped onion and 2 minced garlic cloves, sauté until softened, about 5 minutes.
- Add 2 chopped carrots and 1 cup chopped apples; cook for another 5 minutes.
- Stir in 1 teaspoon curry powder, 1/2 teaspoon turmeric, and 1/4 teaspoon cayenne pepper (optional). Cook for 1 minute more.
- Add 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces. Brown the chicken lightly on all sides.
- Pour in 6 cups of chicken broth and 1 cup of apple cider. Bring to a boil, then reduce heat and simmer for 30 minutes, or until chicken is cooked through.
- Stir in 1/2 cup of heavy cream or coconut milk for extra richness (optional).
- Season with salt and pepper to taste.
- Serve hot with a dollop of plain yogurt or a sprinkle of fresh cilantro (optional).
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
30g
Fat
13g
Carbs
15g