Chicken Mulligatawny

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Mulligatawny, which literally means “pepper water,” is an English interpretation of an Indian dish. It has seemingly limitless versions, but most have curry and a bit of chicken. We've added tart Granny Smith apples, plenty of spice and a touch of coconut milk.

Jessie Price

Updated on April 22, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Sylvia Geiger, M.S., RD

Cook Time:

45 mins

Additional Time:

15 mins

Total Time:

1 hr

Servings:

Yield:

6 servings, about 1 1/2 cups each

Nutrition Profile:

Dairy-Free Gluten-Free Low-Calorie

Jump to Nutrition Facts

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Ingredients

1 tablespoon canola oil
1 large yellow onion, diced
2 stalks celery, diced
3 cloves garlic, minced
2 Granny Smith apples, peeled and diced
1 1/2 teaspoons hot Madras curry powder, (see Tip)
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground ginger
6 cups reduced-sodium chicken broth
½ cup white basmati rice
12 ounces chicken breast tenders, cut into bite-size pieces
1 cup “lite” coconut milk
1 tablespoon lemon juice
¼ teaspoon salt
¼ teaspoon freshly ground pepper
3 tablespoons sliced almonds, toasted (see Tip), optional

Directions

Heat oil in a Dutch oven over medium-high heat. Add onion, celery and garlic; cook, stirring often, until softened, about 5 minutes. Add apples, curry powder, cumin, coriander and ginger and cook, stirring often, until the apples begin to soften, about 2 minutes. Add broth and rice; bring to a boil. Reduce heat to a simmer and cook, uncovered, for 12 minutes.
Add chicken, return to a simmer and cook until the chicken is cooked through and the rice is tender, 8 to 10 minutes more. Stir
in coconut milk and return to a simmer. Remove from the heat; stir in lemon juice, salt and pepper. Garnish with almonds (if using).

Tips

Tips: Hot Madras curry powder, located in the spice aisle of most supermarkets, adds a pleasant level of heat. Substitute regular curry powder for a milder soup.

To toast chopped nuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Originally appeared: EatingWell Magazine, January/February 2007

Nutrition Facts (per serving)

221	Calories
7g	Fat
24g	Carbs
17g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size about 1 1/2 cups
Calories 221
% Daily Value *
Total Carbohydrate 24g	9%
Dietary Fiber 2g	6%
Total Sugars 6g
Protein 17g	34%
Total Fat 7g	9%
Saturated Fat 3g	13%
Cholesterol 31mg	10%
Vitamin A 87IU	2%
Vitamin C 6mg	7%
Folate 19mcg	5%
Sodium 701mg	30%
Calcium 26mg	2%
Iron 1mg	6%
Magnesium 21mg	5%
Potassium 427mg	9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Chicken Mulligatawny

Ingredients

Directions

Tips

Nutrition Facts (per serving)

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