Go Back
Mulligatawny Stew

Mulligatawny Stew

Mulligatawny Stew is a flavorful and hearty dish that combines Indian spices with comforting ingredients like lentils, chicken, and vegetables. This stew is not only nutritious but also offers a delightful balance of flavors that can be enjoyed on a chilly day or whenever you crave something warm and satisfying.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 6 persons
Calories 350 kcal

Equipment

  • 1 Large pot or Dutch oven
  • 1 Cutting board
  • 1 Measuring cups and spoons
  • 1 Stirring spoon
  • 1 Ladle
  • 6 Serving bowls

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric
  • ½ teaspoon cayenne pepper Adjust to taste.
  • 1 pound chicken breast, diced
  • 1 cup red lentils, rinsed
  • 6 cups chicken broth
  • 1 can (14 oz) coconut milk
  • 2 medium tomatoes, chopped
  • 2 cups spinach leaves Fresh or frozen.
  • Salt and pepper To taste.
  • Fresh cilantro for garnish (optional)
  • Juice of 1 lime

Instructions
 

  • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onions and sauté until they are translucent, about 5 minutes.
  • Stir in the carrots and celery, cooking for an additional 4-5 minutes until softened.
  • Add the minced garlic and grated ginger to the pot, stirring for about 1 minute until fragrant.
  • Sprinkle in the cumin, coriander, turmeric, and cayenne pepper. Stir well to coat the vegetables in the spices.
  • Add the diced chicken breast to the pot, cooking until no longer pink, about 5-7 minutes.
  • Stir in the rinsed red lentils, chicken broth, and chopped tomatoes. Bring the mixture to a boil.
  • Reduce the heat to low, cover, and simmer for about 30 minutes, or until the lentils are tender.
  • Pour in the coconut milk and stir in the spinach leaves. Cook for an additional 5 minutes until the spinach is wilted.
  • Season the stew with salt, pepper, and lime juice to taste.
  • Serve hot, garnished with fresh cilantro if desired.

Notes

- For a vegetarian version, substitute chicken with diced potatoes or additional vegetables and use vegetable broth.
- Adjust the spice level by increasing or decreasing the amount of cayenne pepper.
- This stew pairs well with rice or naan bread.