Chicken Mulligatawny Casserole
Mulligatawny is a dish that evolved as a result of the culinary legacy of the Raj – Indian dishes adapted to suit British tastes. Mulligatawny which means peppered water is a soup, but the version I serve at home is more of a casserole albeit with a lot of liquid.
I first started making this dish when my boys were babies. The mild sweet flavour of the sauce made a perfect weaning dish once it had gone through the blender. As is often the case with dishes I make regularly for dinner this dish has appeared and disappeared on our menu many times over the years. Now some 20+ years after we first had it, we have rediscovered it again and still love it.
You can see my original recipe notes were type written! True the boys now have a taste for much hotter curries but they still like this. I on the other hand, am a bit of a chilli wimp so this dish suits me to the ground as much now as it did then. It is also easy to make which for mid week dining suits me. Of course if you want it hotter you can always turn up the heat a bit by using a medium or even a hot curry paste instead of the mild I use.
I usually serve it with rice. You can follow my method for perfect cooked basmati rice. Now I often I use brown rice, cooked in the pressure cooker to save time. It is also great served on mash or with crusty bread to mop up the juices. You don’t have to serve other vegetables with it but I do sometimes serve with beans or broccoli to help ensure we are eating enough fresh veg.
Step by Step Chicken Mulligatawny Casserole
Chicken Mulligatawny casserole
- 2 tbsp rapeseed oil
- 6 chicken drumsticks skin removed
- 6 chicken thighs skin removed
- 2 onions sliced
- 6 tbsp tomato puree (paste)
- 4 tbsp mild or medium curry paste
- 2 tbsp plain flour (all-purpose)
- 900 ml chicken stock
- 2 apples peeled, cored and thickly sliced
- 2 carrots sliced
- 2 slices lemons
- 50g sultanas
- 1 bay leaf
- Heat the oil in a large sauté pan or casserole and brown the chicken on all sides. You may need to do this in batches. Once brown remove from the pan and set aside.
- Reduce the heat and add the onion to the pan cook, stirring until softened and beginning to colour about 5 minutes
- Stir in the tomato puree and curry paste and cook gently for 1 minute. Then stir in the flour and cook for another minute.
- Gradually stir in the stock. Return the chicken to the pan and add the remaining ingredients. Bring to the boil, then reduce the heat cover and simmer over a low heat for 1 hour.
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