Mulligatawny Stew

Posted by on 30 October 2017

Mulligatawny Stew

Yield: 8 servings


  • 2 medium onions, sliced
  • 1/2 cup carrots, sliced
  • 1/2 cup celery, sliced
  • 3 tablespoons butter
  • 1 3-1/2- to 4-pound chicken, cut up
  • 1 cup yogurt
  • 1 tablespoon curry powder (we prefer to double, or even triple, this)
  • 1 clove garlic, minced (we increase this as well)
  • 1 teaspoon turmeric
  • 2 teaspoons salt
  • 2 quarts water
  • 1/2 cup coconut, to garnish


  1. In large stewpot, saute onions, carrots and celery in butter until translucent.
  2. Add chicken and cook about 20 minutes, turning the pieces occasionally until they turn a golden brown.
  3. Stir in yogurt, curry powder, garlic, turmeric and salt, and cook another 20 minutes. (Be careful; the yogurt mixture can burn, so stir now and then, and lower the heat, if needed.)
  4. Add water, cover, and simmer 1 hour, or until chicken is very tender.
  5. Remove chicken pieces from the pot, pull the meat off the bones, cut it into bite-size chunks, and return them to the pot. Reheat stew if necessary.
  6. Garnish each serving with a sprinkle of coconut. Serve with boiled rice, if desired.


We do serve over rice, and it goes even further. This is great to make, then package into individual servings and freeze for a quick, easy meal (freeze without rice, and cook the rice fresh while you reheat the stew). Also, try garnishing with golden raisins and diced Granny Smith apple.

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