Prep time: About 15 minutes
Cooking time: 45 minutes
Calories per serving (based on 4 servings, 1 chicken thigh per serving): 364
“Oooooohhh, ahhhh!” That was my reaction when I saw a mulligatawny recipe on the recipe book my husband recently surprised me with. I first heard of mulligatawny in a Seinfeld episode. The character especially Kramer were going crazy about the mulligatawny soup! If you haven’t heard about Seinfeld, I think you’re missing out, LOL. If you are a fan of Seinfeld and have seen the Soup Nazi episode, then you’re prolly smiling as you read this 🙂
Ok, so as mentioned, my husband got me this recipe book, Reader’s Digest’s The Great Chicken Cookbook and I found this recipe. The recipe actually used chicken breasts but I wanted a tastier chicken part hence I got chicken thighs instead.
The ingredients called for in the original recipe used some different spices but I utilized what I had in my pantry. Here goes my list:
4 (1.5 lbs) Chicken thighs (with skin and bones)
2 tsps olive oil
½ tsp. curry powder (sub for 1 tsp turmeric)
1 tsp. parsley flakes (sub for 1 tsp coriander)
½ tsp cumin
3 cloves garlic, minced
¼ cup yellow onion, chopped
½ cup canned diced tomatoes (I used the one with some spicy peppers)
2 tsp seasalt, divided into 2
½ tsp ground ginger
½ tsp ground cinnamon
1.3 cup Light Coconut Milk (I used A Taste of Thai)
Ready to make some mulligatawny? Let’s doooo it!
In a medium skillet, heat the olive oil for about 3 minutes over medium heat, sauté the curry powder, parsley flakes and cumin for about a minute. Cook the chicken about 10 minutes each side. Once they’re golden brown, remove the chicken from fire and set aside on a plate and put the skillet back to the stove top.
Next, sweat the garlic and onion, add cauliflower and cook for about a minute or two. Add 1/3 cup of water, then cover and cook for about 3 minutes. Add tomatoes, a teaspoon of sea salt, cinnamon, and ginger and bring to a boil. Then return the chicken into the pan, reduce to a simmer and cook for another 10 minutes or until the chicken is cooked through.
Lastly, stir in the peas and coconut milk and cook uncovered for another 5 minutes. Serve over freshly cooked jasmine, or brown rice. Bon appétit!