Description
A rich and comforting Anglo-Indian slow-cooker mulligatawny soup made with warming spices, tender chicken, vegetables, red lentils, and a creamy touch of coconut milk, perfect for a hearty and flavorful meal.
Ingredients
Main Ingredients
- 1 lb chicken breast or thighs, diced
- 1 onion, chopped
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 apple, peeled and diced
- 1/2 cup red lentils
Spices and Liquids
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 6 cups chicken stock
- 1 cup coconut milk
- Salt and pepper, to taste
Instructions
- Prepare Ingredients: Dice the chicken breast or thighs, chop the onion, dice the carrots, mince the garlic, peel and dice the apple, and measure out the lentils and spices to have everything ready.
- Add to Slow Cooker: Place the diced chicken, chopped onion, diced carrots, minced garlic, curry powder, ground cumin, ground turmeric, red lentils, and diced apple into the slow cooker bowl.
- Pour in Stock: Pour in the 6 cups of chicken stock over the ingredients in the slow cooker and stir well to combine everything evenly.
- Cook: Set the slow cooker on low heat and cook for 7–8 hours, or alternatively on high heat for 4 hours, allowing the flavors to meld and the lentils to soften thoroughly.
- Add Coconut Milk: About 20 minutes before the cooking time is complete, stir in the 1 cup of coconut milk to add creaminess and richness to the soup.
- Season and Serve: Prior to serving, season with salt and pepper to taste. Optionally, partially blend the soup for a thicker texture if preferred.
Notes
- For a thicker texture, blend the soup partially before serving.
- This soup pairs wonderfully with naan bread or crusty bread to soak up the flavorful broth.
- Adjust the spice levels by modifying the curry powder amount to suit your taste.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Indian, British
