Mulligatawny Chicken Curry

Big on flavour and packed full of fruits and veggies, this Mulligatawny chicken curry is a family favourite and tastes great served with fresh and crispy poppadoms.


Recipe Saved


1 chicken, cut into about 8 pieces
A little plain flour, for coating
Vegetable oil, for frying
2 onions, chopped
2 tbsp mild curry powder
6 tbsp tomato puree
900ml chicken stock
1 cooking apple (about 225g) peeled, cored and thinly sliced
1 large carrot, thinly sliced
2 lemon slices
75g sultanas
1 bay leaf
4 tsp light soft brown sugar
A little salt and black pepper


  1. Preheat the oven to 180C / 350F.
  2. Trim any fat from the chicken and trim the skin. Coat the chicken with a little flour seasoned with salt and pepper.
  3. Fry in the oil until lightly golden, then drain on kitchen paper and place in a casserole dish. Heat 2 tablespoons of oil in a frying pan and sauté the onions for about 10 minutes or until softened but not coloured.
  4. Stir in the curry powder and the puree and cook for a further 2 to 3 minutes. Stir in 2 tablespoons of flour, then stir in 300ml (10 fl oz) of the stock.
  5. Add the sliced apple, carrot, lemon slices, sultanas, bay leaf, brown sugar and the remaining stock. Season with salt and pepper.
  6. Pour the sauce over the chicken in the casserole, cover and cook in the oven for 1 hour.
  7. Remove the lemon slices and bay leaf, take the chicken off the bone and cut into pieces before serving.

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