Last week I made my first ever Mulligatawny Chicken for my family. I adapted a recipe from Annabel Karmel’s Mulligatawny Chicken from her baby and toddler meal planner book.
It was so good. Mulligatawny is an Indian dish, traditionally a soup. So if you are into introducing new and different flavours to kids early, this is a good recipe. I hope you like it.
Amazing Mulligatawny Chicken Tagine
- 700 grams chicken breast - minced
- 1 medium tomato - chopped
- 1 tablespoon brown sugar
- ⅔ large leek
- 2 tablespoons curry powder - mild
- 900 ml chicken stock (chicken broth or chicken bouillon) - no salt added
- 2 small apples - cored and cut into tiny squares
- 1 small carrot - peeled and thinly sliced
- 2 small lemon - sliced
- 1 small bay leaf (bay leaves)
- 3 tablespoons olive oil
- Saute leeks in olive oil for about 5 minutes. Add tomatoes for a minute and then brown chicken. Mix the curry powder in and stir at low heat.
- Add about 300 ml of the stock and mix well. Add carrots, apples, lemon, sultanas, bay leaf and remaining stock. Stir and season with sugar. Cover your tagine and cook for an hour at very low heat.
- If you don’t have a tagine, you can transfer everything to the oven and cook for about 1 hour at 180 degrees Celsius or 350 degrees Fahrenheit.
- Once ready, remove the lemon slices and bay leaf and serve.