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Chicken Mulligatawny

Method

  • Gently cook the split peas in a large pot with water to just cover for about 15 mins until tender. Drain well and set aside.
  • Heat 1 tbsp oil in a large heavy-bottomed pot and gently saute the onion, carrot, celery, garlic and ginger until softish. Add the remaining oil and the chicken. Toss well to seal and then add the curry powder, cumin, cayenne and turmeric. Mix well and briefly cook to toast the spices.
  • Then add the cooked split peas to the pot with stock to just cover and seasonings. Gently simmer for about 15 mins until tender, adding more stock if needed. Check for seasoning and serve with yoghurt sprinkled on top.

Ingredients

  • 1 cup dal (yellow split peas)
  • 2 tbsp vegetable oil
  • 1 large onion, chopped
  • 1 medium carrot, diced
  • 1 large celery stalk, diced
  • 3-4 garlic cloves, crushed
  • 2 tspn freshly grated ginger
  • 3 skinless chicken breasts, cut into smallish cubes
  • 2 heaped tspn curry powder
  • 1 tspn ground cumin
  • ½ tspn cayenne
  • 2 tspn turmeric
  • 6 cups chicken stock
  • freshly ground salt & pepper
  • plain yoghurt

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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