Mulligatawny

🛒 Ingredients

• Chicken breast, boneless, skinless 500 g · 825 kcal
• Red lentils, dry 150 g · 528 kcal
• Basmati rice, dry 100 g · 365 kcal
• Onion 200 g · 80 kcal
• Carrot 120 g · 49 kcal
• Celery stalk 80 g · 13 kcal
• Granny Smith apple 180 g · 94 kcal
• Garlic cloves 20 g · 30 kcal
• Fresh ginger, grated 15 g · 12 kcal
• Light coconut milk 400 g · 320 kcal
• Chicken broth, low sodium 1000 g · 100 kcal
• Olive oil 28 g · 248 kcal
• Tomato paste 30 g · 24 kcal
• Curry powder 14 g · 40 kcal
• Ground turmeric 3 g · 10 kcal
• Ground cumin 3 g · 10 kcal
• Ground coriander 3 g · 10 kcal
• Cayenne pepper 1 g · 3 kcal
• Black pepper, ground 1 g · 3 kcal
• Lime juice 30 g · 8 kcal
• Fresh cilantro, chopped 10 g · 2 kcal

👨‍🍳 Instructions

1. Dice chicken breast into 1-inch pieces; finely chop onion, carrot, celery, garlic, and ginger. Peel and core the apple, then dice it into small pieces.
2. Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken pieces and brown them on all sides, then remove and set aside.
3. In the same pot, add onion, carrot, and celery; cook for 5-7 minutes until softened. Stir in garlic and ginger, cooking for another minute until fragrant.
4. Stir in curry powder, turmeric, cumin, coriander, cayenne pepper, and black pepper; cook for 1 minute, stirring constantly, to toast the spices.
5. Add tomato paste and cook for another minute. Pour in chicken broth, coconut milk, red lentils, rice, and diced apple. Bring to a boil, then reduce heat and simmer, covered, for 30 minutes.
6. Return the browned chicken to the pot. Continue to simmer for another 10-15 minutes, or until chicken is cooked through and lentils and rice are tender.
7. Remove from heat, stir in lime juice. Taste and adjust seasonings as needed, adding more salt or spice if desired.
8. Serve Mulligatawny hot, garnished with fresh chopped cilantro and a lime wedge.