Mulligatawny

Name: Mulligatawny
Total time: 2400 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 clove garlic; 2 tbsp fresh ginger; 1 tsp chilli powder; 1 tsp turmeric; 1 tsp ground coriander; 1 tsp garam masala; 2 medium carrots; 4 medium tomatoes; 750 ml chicken stock; 125 ml coconut milk; 1 tbsp lemon juice; 30 grams flaked almonds, toasted; 5 medium chicken fillets, cut in to chunks.; 2 medium onions, finely chopped.

alan.farrell.946 @cook_3040719

Cockburn, New South Wales, Australia

Mulligatawny

alan.farrell.946 @cook_3040719

Cockburn, New South Wales, Australia

Saved

Ingredients

40 mins

4 servings

2 clovegarlic
2 tbspfresh ginger
1 tspchilli powder
1 tspturmeric
1 tspground coriander
1 tspgaram masala
2 mediumcarrots
4 mediumtomatoes
750 mlchicken stock
125 mlcoconut milk
1 tbsplemon juice
30 gramsflaked almonds, toasted
5 mediumchicken fillets, cut in to chunks.
2 mediumonions, finely chopped.

Saved

Steps

40 mins

1

Heat up some oil in a pan, cut the chicken in to chunks and add to the pan. Once browned, put to one side.
2

Heat the oil in a large pot and gently cook the onions for 10 minutes on a low heat until soft.
3

Add the garlic, ginger, chilli powder, turmeric, ground coriander and garam masala.
4

Cook for 2 minutes, stirring all the time, then add the carrots and tomatoes.
5

Pour over the stock and simmer for 10 minutes.
6

Add the chicken, simmer for 10 minutes then add the coconut milk and simmer for 5 more minutes.
7

Stir in the lemon juice, season with salt and pepper and then add the almonds.