Name: Chicken Mulligatawny Soup recipe
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4
Ingredients: 1 tbs vegetable oil; 2 onion chopped medium; 3 cloves garlic crushed; 2 tsp ginger grated; 1 carrot chopped large; 1 cinnamon stick; 1 cup red lentils rinsed; 2 potato chopped; 1250.00 ml chicken stock (liquid); 2 chicken breast fillet chopped; 3/4 cup coconut milk; 2 tbs Madras curry paste; 2 tbs fresh lemon juice; 2 tbs coriander chopped

by vickys Last updated on 05/05/2025

If you want an interesting meal to serve your family or friends, give this a try.

- vickys

Ingredients

1 tbs vegetable oil
2 onion chopped medium
3 cloves garlic crushed
2 tsp ginger grated
1 carrot chopped large
1 cinnamon stick
1 cup red lentils rinsed
2 potato chopped
5 cups chicken stock (liquid)
2 chicken breast fillet chopped
3/4 cup coconut milk
2 tbs Madras curry paste
2 tbs fresh lemon juice
2 tbs coriander chopped

Method

Step 1

Heat oil in a large frying pan and add onions, garlic, ginger and curry paste.
Step 2

Cook, stirring, until onions are soft. Add carrots, cinnamon stick, potatoes, chicken stock and lentils.
Step 3

Simmer covered for about 30 minutes or until potatoes are tender. Discard cinnamon stick.
Step 4

Process half the lentil mixture until smooth then return to the pan. Add the chopped chicken, lemon juice, coriander and coconut milk. Simmer uncovered until chicken is tender.

Recipe Notes

from Australia’s Best Recipes team

I sometimes use my slow cooker. After I simmer for 30 minutes I put the contents of the frypan into the slow cooker then add the chicken, lemon juice and coconut milk.