Mulligatawny Soup

Mulligatawny Soup


December 8, 2014

  • Prep: 20 mins
  • Cook: 5 hrs
  • Yields: 6


2 tbs vegetable oil

2 lge brown onions, chopped

¼ c mild indian curry paste

500g chicken thigh fillets, trimmed & chopped

2 tbs tomato paste

2 medium zucchini, finely chopped

2 medium carrots, finely chopped

2lt chicken stock, hot

½ c basmati rice

Yoghurt to serve


1Pre-heat slow cooker while preparing.

2Heat oil in a large saucepan over medium heat. Add onion. Cook for 5 minutes or until onion has softened. Add curry paste. Cook for 1 minute or until fragrant. Add chicken. Stir to coat. Add tomato paste, zucchini and carrots. Cook for 1 minute or until all ingredients are coated evenly. Place chicken and vegetables in slow cooker with hot chicken stock. Cook on HIGH for 5hrs. Add rice 30 minutes before serving.

3Serve with yoghurt.

Submitted by Laura Galdes


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