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Ingredients
- 6 skinless, boneless chicken thighs (about 400g)
- 1/2 cup long-grain rice
- 2 garlic cloves, chopped
- 1 tbsp Madras curry paste, patted with paper towel to remove excess oil
- 2 tsp minced fresh ginger
- 1 1/2 tsp salt
- 1/2 tsp saffron threads
- 1/2 cinnamon stick
- 2 cups apple juice
- 1/2 cup coconut milk
- 1 green onion, thinly sliced
- green apple, cilantro and fresh lime for garnish
- Remove excess fat from chicken, then slice into thin strips. Combine with rice, garlic, curry paste, ginger, salt, saffron and cinnamon stick in slow-cooker insert. Pour in 5 cups water. Stir until mixed. Cook on low until chicken is very tender, about 8 hours.
- Stir in apple juice, coconut milk and green onion. Remove cinnamon stick before serving. Garnish with grated apple, cilantro and a squeeze of lime. Soup will keep well, refrigerated, up to 2 days, or up to 1 month in freezer.
- 353 calories
- 22 g protein
- 36 g carbohydrates
- 14 g fat
- 1 g fibre
- 1081 mg sodium
User comments (6)
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This might be the worst recipe I've ever tried in my life. I paid $16 for the saffron & ended up with something virtually inedible. We had to order pizza. I'm extremely disappointed.
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The soup wasn't terrible, but it certainly was NOT mulligatawny by any stretch. More like Apple Cinnamon Chicken Soup. Couldn't taste the curry at all, and if anything I put more in than indicated.
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This was actually a hit with the family, but I added way more curry and cut back the orange juice by half and used vegetable broth instead.
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Kind of bland. I wouldn't make it again
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I have to say that I agree with the first comment above - luckily I had the saffron already at home, but what a waste! Definitely not mulligatawny soup! I was so excited to try this recipe because I love mulligatawny soup, but I ended up with a warm chicken apple juice that was definitely not edible.
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Worst soup I've ever made!
