Chicken Muligatawny Stew is loaded with herbs and spices.

Chicken Muligatawny Stew

Chicken Muligatawny Stew

Recipe by Chef ShamyCourse: Dinner
Prep time


Cooking time




  • 4 -5 large fresh garlic cloves, minced

  • 1 whole grated onion, diced

  • 1 T fresh ginger, chopped

  • 4 T butter;

  • 1/2 tsp cayenne

  • 1/2 tsp cummin

  • 1/2 tsp coriander

  • 1/2 tsp curry powder

  • 1/2 tsp chili powder

  • 1/2 tsp turmeric

  • 1/2 tsp fresh ground black pepper

  • 1 tsp salt

  • Blanched almonds (slivered or sliced)

  • 1/4 cup flour

  • 1 T corn starch

  • 4 lbs Chicken Breast (cubed)

  • 2 T vegetable oil

  • 1/4 cup white wine

  • 3 T white wine vinegar

  • 4 cups chicken stock

  • Chopped fresh cilantro

  • 2 fresh limes, quartered

  • Steamed rice


  • Bake almonds at 300 degrees for 10 minutes or until brown. Allow to cool. Use mini-food processor or coffee grinder to grind almonds to powder.
  • Saute garlic, ginger and onions in butter until onions are clear. Stir in all spices, then add vinegar, white wine, 1/4 cup almond powder, 1/4 cup flour, 1 cup chicken stock. Turn heat off and allow to cool slightly.
  • Heat skillet with vegetable oil, and brown chicken pieces, seasoning generously with salt and pepper. (Dashes of all of the above spices can be sprinkled over the chicken for a zestier version.) Set aside cooked chicken pieces.
  • Transfer onion/garlic spice mixture to a blender and liquify. Combine all ingredients and remaining chicken stock and simmer 15 minutes or until ready to serve.
  • Notes
  • Serving Suggestion: Ladle Mulligatawny into soup bowls. Spoon a serving of rice into the center. Sprinkle chopped cilantro over the top and squeeze the lime over