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.
Dairy-free
Egg-free
Nut-free
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Ingredients
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
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
Method
- Preheat the oven to 180C / 350F.
- Trim any fat from the chicken and trim the skin. Coat the chicken with a little flour seasoned with salt and pepper.
- 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.
- 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.
- Add the sliced apple, carrot, lemon slices, sultanas, bay leaf, brown sugar and the remaining stock. Season with salt and pepper.
- Pour the sauce over the chicken in the casserole, cover and cook in the oven for 1 hour.
- Remove the lemon slices and bay leaf, take the chicken off the bone and cut into pieces before serving.
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