Chicken Mulligatawny

One theory claims this recipe made its way into New England via the sea captains who discovered it in their travels to India.


1 pound chicken parts
1 onion, peeled and sliced
4 cups cold water
3 tablespoons butter
3 tomatoes, peeled and chopped
1 carrot, peeled and sliced
1 stalk celery, sliced
1 green or sweet red pepper, cored and sliced
2 tart apples, cored and sliced
2 tablespoons flour
1 teaspoon dry mustard
2 sprigs parsley
2 teaspoons curry powder
Cooked rice
Salt and pepper to taste


Combine chicken, onion, and water in Dutch oven. Cover and simmer 30 minutes. Remove chicken, discard skin and bones, chop meat, and set aside. Cool stock, chill, and skim fat from top. Reheat stock in Dutch oven with chicken. Melt butter in heavy skillet. Saute tomatoes, carrot, celery, pepper, and apples until soft. Sprinkle with flour stir until blended. Pour 1 cup hot stock into vegetables, stir until smooth, and add vegetables to Dutch oven. Simmer, partially covered, 10 minutes. Add mustard, parsley, and curry powder, stir until blended, and simmer, partially covered, 15 minutes longer. Season with salt and pepper. Serve with rice.

Cooking & Recipes


Serves 6

Preparation Method

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