Kitchen notes · a little help before you start

Mulligatawny Stew

Name: Mulligatawny Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10
Ingredients: 3 tablespoons unsalted butter (divided) (Source: 3 tablespoons unsalted butter (divided)); 1 pound boneless skinless chicken thighs (Source: 1 pound boneless skinless chicken thighs); 1 teaspoon + 1 teaspoon sea salt (Source: 1 teaspoon sea salt; Source: 1 teaspoon sea salt); ½ teaspoon fresh ground black pepper (Source: ½ teaspoon fresh ground black pepper); 1 each medium yellow onion (diced) (Source: 1 medium yellow onion (diced)); 3 ribs celery (chopped) (Source: 3 ribs celery (chopped)); 4 each medium carrots (chopped) (Source: 4 medium carrots (chopped)); 1 each small Honeycrisp apple (chopped) (Source: 1 small Honeycrisp apple (chopped)); 4 cloves garlic (chopped) (Source: 4 cloves garlic (chopped)); 1½ teaspoons ground turmeric (Source: 1½ teaspoons ground turmeric); 1½ teaspoons curry powder (Source: 1½ teaspoons curry powder); 1 teaspoon ground cumin (Source: 1 teaspoon ground cumin); ½ teaspoon ground ginger (Source: ½ teaspoon ground ginger); ½ teaspoon ground cardamom (Source: ½ teaspoon ground cardamom); 2 tablespoons tomato paste (Source: 2 tablespoons tomato paste); 1½ cups red lentils (Source: 1½ cups red lentils); 1 cup canned chickpeas (optional) (Source: 1 cup canned chickpeas (optional)); 14 ounces can of unsweetened coconut milk (Source: 14 ounces can of unsweetened coconut milk); 5 cups chicken stock/broth (Source: 5 cups chicken stock/broth); ½ cup chopped fresh cilantro to garnish (Source: ½ cup chopped fresh cilantro to garnish); As Needed salt (Source seasoning: salt and fresh ground black pepper (to taste)); As Needed black pepper (Source seasoning: salt and fresh ground black pepper (to taste))

Mulligatawny Stew is made with chicken thighs, red lentils, and canned chickpeas.

Prep: 15 min
Cook: 30 min
Total: 45 min
Original yield: Serves 10
Ingredients: 22 listed

Make it part of your week

Estimating…

SoupsIndianMain courseChickenBeans & lentilsAsianPrep: 15 minutes or lessTotal: 31–60 minutesSoups & stews

Recipe categories & planning details

Meal type: Main course
Primary protein: Chicken · Beans & lentils
Cuisine: Indian · Asian
Preparation & total time: Prep: 15 minutes or less · Total: 31–60 minutes
Dish type: Soups · Soups & stews

A few quick notes

1. Check when to cover

Follow the covered and uncovered stages in their stated order.

2. Prepare the first additions

Set out the ingredients needed for the first cooking step.

3. Match the cuts in the method

Use the chopping, slicing or cutting preparation specified.

Get to know the ingredients

unsalted butter (divided)

In the method: Melt 2 tablespoons butter over medium-high heat in a large Dutch oven or heavy-bottomed soup pot.

boneless skinless chicken thighs

In the method: Add the chicken, season it with salt and pepper, and brown it for about 2 minutes on each side.

sea salt

In the method: Add the chicken, season it with salt and pepper, and brown it for about 2 minutes on each side.

The last little job

Finish as directed

Serve warm.

A little more help as you go

Keep the simmering stage

Follow the simmering heat, timing and finish checks that are given.

Prepare for the next step

Have the next addition ready when the mixture reaches the boil described.

Prepare the finishing addition

Have the final topping or garnish ready for its specified step.

A few questions you might have

What should I prepare first?

Set out the dutch oven and pot. Start with this step: Melt 2 tablespoons butter over medium-high heat in a large Dutch oven or heavy-bottomed soup pot.

Which preparation step should I plan for?

Follow the covered and uncovered stages in their stated order.

What happens at the end?

Serve warm.

Is there another preparation step to plan for?

Follow the simmering heat, timing and finish checks that are given.

Additional recipe notes

Chicken: I used boneless skinless chicken thighs, but you can use chicken breasts instead of thighs. Traditionally this recipe is prepared with mutton, so if you can get your hands on that, go ahead and use that together with the chicken. If you want a vegetarian dish, please feel free to leave out the protein. Apples: Honeycrisp is a great choice, but you can also use whatever you have on hand. Coconut Milk: I suggest using one 14-ounce can of unsweetened coconut milk; full-fat or low-fat will work. Sea Salt heightens the flavor of the dish, but if you don’t have sea salt, use regular table salt. Season at the end. Before serving, give the stew a taste. There are lots of veggies and liquids here, so it’s always good to taste and adjust the seasonings at the end of the cooking process. Storing: Transfer the cooled stew to an airtight container and keep it in the refrigerator for up to 4 days or freeze it for up to 3 months.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: diethood.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

How did this dish turn out?

Be the first to rate this dish.

Loading your rating…