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Mulligatawny: Sweet Chicken & Vegetable Curry Stew

You're going to love this Mulligatawny sweet chicken and vegetable curry stew. Made with shredded chicken, packed with veggies and fruit, and then served over rice, it's as comforting and delicious as it is nutritious.
Course: Soups & Stews
Cuisine: American
Keyword: Mulligatawny, Sweet Chicken & Vegetable Curry Stew
Servings: 6 servings
Calories: 469kcal


  • 2 TBSP olive oil
  • 1 medium sized onion chopped fine
  • 1 celery stalk sliced fine
  • 2 medium carrots sliced
  • 1 green pepper cored and diced
  • 2 apples peeled, cored and diced
  • 3 cups cooked diced chicken {I used both breasts of a rotisserie chicken}
  • 1/2 cup golden raisins
  • 1/2 cup flour
  • 1 TBSP cornstarch
  • 2-3 tsp curry powder
  • 3 {14.5} oz cans chicken broth ~ about 5 cups
  • 1 {14.5 oz} can diced tomatoes
  • salt & pepper to taste
  • 2 cups hot cooked rice


  • Heat the oil in a large pot over medium heat. Add the onion, celery, carrots, green pepper, raisins and apple and saute for about 15 minutes.
  • Meanwhile, in a small bowl, combine the flour, curry powder and corn starch.
  • After 15 minutes, add the flour mixture to the pot and mix well. Begin adding in chicken broth one can at a time, stirring well to incorporate the flour/ curry mixture between cans.
  • Add in the chicken and tomatoes. Cover pot and simmer for an hour.
  • To serve, fill soup bowl about 1/2 way with hot rice, then ladle Mulligatawny over the top.
  • I've had other versions of this where the rice is added to the soup mixture. You can do this if you'd like, but I prefer to have more control over the rice-soup ratio by adding it separately.


Serving: 1serving | Calories: 469kcal | Carbohydrates: 84g | Protein: 12g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 20mg | Sodium: 141mg | Potassium: 556mg | Fiber: 5g | Sugar: 17g | Vitamin A: 3631IU | Vitamin C: 29mg | Calcium: 70mg | Iron: 3mg