Mulligatawny Chicken Soup

Mulligatawny Chicken Soup

By David Nairn
0:05 To Prep
0:10 To Cook
4 Servings
Average Rating
Difficulty Easy

If you love Indian flavours then you will love this chicken and vegetable soup to warm up your insides!


  • 1 tablespoon Vegtable oil
  • 2 large brown onion, peeled and finely chopped
  • 500 grams chicken thigh fillets, trimmed and cubed
  • 1/4 cup Mild Indian Curry Paste
  • 1 Large potato, peeled and diced
  • 2 Medium zucchini, finely chopped
  • 2 tablespoon Tomato paste
  • 1 Litre chicken stock
  • 1 Cup Basmati rice
  • 2 Cup Water
  • 1 large apple, peeled and diced

Step 1

Chop ingredients: onion, chicken, potato and zucchini.

Step 2

Heat oil in pressure cooker over medium heat. Add onion and cook for 1 minutes. Add curry paste, cook for 1 minute or until fragrant. Add chicken and stir to coat then add zucchini, potato, rice, tomato paste and stir.

Step 3

Add stock and 2 cups water then bring to the boil. Put pressure cooker lid on and lock (setting 2). When at pressure, cook on low - medium heat for 10 minutes. Release pressure and serve.

Chef's Tips

If you can not find a ready made Indian Curry Paste, use Korma Curry Paste as substitute. When serving, garnish with apple.

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