Chicken Mulligatawny

🛒 Ingredients

• Boneless, skinless chicken thighs 600 g · 990 kcal
• Chicken broth 1500 g · 105 kcal
• Onion 200 g · 80 kcal
• Carrots 150 g · 62 kcal
• Granny Smith apple 180 g · 94 kcal
• Garlic cloves 20 g · 30 kcal
• Fresh ginger 30 g · 24 kcal
• Curry powder 20 g · 65 kcal
• Turmeric powder 3 g · 11 kcal
• Red lentils (dried) 100 g · 358 kcal
• Canned diced tomatoes 400 g · 92 kcal
• Full-fat coconut milk 200 g · 460 kcal
• Basmati rice (uncooked) 100 g · 365 kcal
• Vegetable oil 27 g · 239 kcal
• Fresh lime juice 30 g · 8 kcal
• Fresh cilantro 30 g · 7 kcal

👨‍🍳 Instructions

1. Dice chicken thighs into bite-sized pieces; chop onion, carrots, apple, mince garlic and ginger.
2. Heat vegetable oil in a large pot or Dutch oven over medium heat; add chicken and brown on all sides, then remove and set aside.
3. In the same pot, add onion, carrots, and apple; cook for 5-7 minutes until softened, stirring occasionally.
4. Stir in garlic, ginger, curry powder, and turmeric; cook for 1 minute until fragrant.
5. Add chicken broth, diced tomatoes, lentils, and basmati rice; bring to a boil, then reduce heat and simmer for 20 minutes.
6. Return chicken to the pot along with coconut milk; simmer for another 15-20 minutes until chicken is cooked through and lentils/rice are tender.
7. Stir in fresh lime juice; taste and adjust seasoning if needed, adding salt and pepper.
8. Ladle into bowls and garnish generously with fresh cilantro before serving hot.