Slow-cooker mulligatawny soup

Slow-cooker mulligatawny soup


For an easy dinner, try this simple 2-step curry chicken soup made in the slow cooker.

The ingredient of Slow-cooker mulligatawny soup

  1. 700g chicken thigh fillets, fat trimmed
  2. 1 tablespoon finely chopped fresh ginger
  3. 3 teaspoon ground cumin
  4. 2 teaspoon ground coriander
  5. 1/4 teaspoon turmeric
  6. 1L (4 cups) Massel chicken style liquid stock
  7. 250ml (1 cup) apple juice
  8. 110g (1/2 cup) split yellow peas
  9. 125ml (1/2 cup) passata
  10. 2 fresh bay leaves
  11. 1 small sprig fresh curry leaves
  12. 250g pkt microwave white rice
  13. 125ml (1/2 cup) coconut cream, plus extra, to serve
  14. Chilli powder, to sprinkle

The instruction how to make Slow-cooker mulligatawny soup

  1. 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.
  2. Stir in the rice and coconut cream. Cook, covered, for further 1u00bd hours on High or until the rice is tender. Divide soup among serving bowls. Drizzle with extra coconut cream and sprinkle with chilli powder.

Nutritions of Slow-cooker mulligatawny soup

fatContent: 353.72 calories
saturatedFatContent: 13.2 grams fat
carbohydrateContent: 7.4 grams saturated fat
sugarContent: 32.3 grams carbohydrates
fibreContent: 6.5 grams sugar
cholesterolContent: 24 grams protein
sodiumContent: 72 milligrams cholesterol

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