Mulligatawny Stew Over Rice

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  • Level: Easy
  • Total: 33 min
  • Prep: 20 min
  • Cook: 13 min
  • Yield: 4 servings
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1 tablespoon olive oil

1 cup chopped onion

2 medium carrots, chopped

2 stalks celery, chopped

2 cloves garlic, minced

2 teaspoons peeled and minced fresh ginger

1 pound cooked, cubed chicken

1 tablespoon curry powder

3 1/2 cups (two 14.5-ounce cans) reduced-sodium chicken broth

1 14-ounce can unsweetened coconut milk

1/4 cup chopped fresh cilantro

Salt and freshly ground black pepper to taste

2 cups instant rice, cooked


  1. Heat the oil in a large skillet over medium-high heat. Add the onion, carrots, celery, garlic and ginger and cook, stirring, until the vegetables soften, about 3 minutes. Add the chicken and cook until golden brown, 3 to 5 minutes. Add the curry powder, stir to coat, and cook for 1 minute. Add the broth and coconut milk and simmer 4 minutes.
  2. Remove from the heat, stir in the cilantro, and season with salt and pepper. Spoon the rice into bowls and top with the mulligatawny stew.