Cooked - Slow-cooker Mulligatawny Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Slow-cooker Mulligatawny Soup

6.0

700g chicken thigh fillets, fat trimmed

20.00 ml finely chopped fresh ginger

7.50 gm ground cumin

2 tsp ground coriander

¼ tsp turmeric

1L (4 cups) chicken stock

250ml (1 cup) apple juice

110g (½ cup) split yellow peas

125ml (½ cup) passata

2 fresh bay leaves

1 small sprig fresh curry leaves

250g pkt microwave white rice

125ml (½ cup) coconut cream, plus extra, to serve

Chilli powder, to sprinkle

Place the chicken in a 3.5L slow cooker. Sprinkle with the ginger, cumin, coriander and turmeric. Season well with black pepper. Add the stock, apple juice, split peas, passata, bay leaves and curry leaves. Cover and cook on High for 4 hours or until peas are tender.
Stir in the rice and coconut cream. Cook, covered, for further 1½ hours on High or until the rice is tender. Divide soup among serving bowls. Drizzle with extra coconut cream and sprinkle with chilli powder.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍲Soup

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 4h

Created 21 weeks ago

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