Receipe - Chicken Mulligatawny

Mar 20, 2014

Receipe - Chicken Mulligatawny (By Telly_Buzz)

Let Chef Ree Drummond’s Chicken Mulligatawny Tease Your Taste Buds

Chef Ree Drummond is a writer, photographer, ranch wife and mother of four. Ree is also the author of the best-selling cookbook The Pioneer Woman Cooks: Recipes from an Accidental Country Girl. She has appeared on numerous national talk shows including Good Morning America, TODAY, The View and Fox & Friends. Here she shares an age old recipe, tweaked for modern palates.

Chicken Mulligatawny


  • 4 tablespoons butter
  • 1 boneless, skinless chicken breast, cut into small bite-sized pieces
  • 3 cloves garlic, minced finely
  • 1 medium onion, diced
  • 1/4 cup all-purpose flour
  • 1 heaping tablespoon curry powder
  • 4 cups low-sodium chicken broth
  • 2 cups half-and-half (can also use milk or coconut milk)
  • 1 heaping tablespoon brown sugar, or to taste
  • Kosher salt and freshly ground black pepper
  • 1 Granny Smith apple


Add the butter to a pot over medium heat and let it melt. Add the chicken and cook, stirring occasionally, until golden. Add the garlic and onions and stir to cook for a couple of minutes. Sprinkle the flour over the chicken and onion mixture. Stir to combine, then stir in the curry powder. Cook the mixture over medium heat for 1 minute, stirring constantly. Pour in the chicken broth. Stir to combine and cook for a minute to thicken. Add the half-and-half, sugar and some salt and pepper and cook for another 5 minutes.

Meanwhile, peel and dice the apple. Add the apples to the pot and cook for another 5 minutes. Taste, adjust the seasonings and serve!



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