Chicken Mulligatawny

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Chicken Mulligatawny

Chicken Mulligatawny

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.

Serves 6

Prep Time 45 min

Total Time 60 min.


  • 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)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 6 cups reduced-sodium chicken broth
  • 1/2 cup white basmati rice
  • 12 ounces chicken breast tenders, cut into bite-size pieces
  • 1 cup “lite” coconut milk
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 3 tablespoon sliced almonds, toasted (see Tip), optional

Cooking Directions

Step 1

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.

Step 2

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).