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Slow Cooker Chicken Mulligatawny

This chicken mulligatawny is a cozy, fragrant stew made with tender chicken thighs, aromatic spices, coconut milk, and lentils. Using a slow cooker, the ingredients meld over hours, creating a rich, velvety texture with layers of warming flavors and a comforting appearance. The final dish is thick, hearty, and speckled with bits of tender chicken and softened fruit and vegetables.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 2 lbs bone-in chicken thighs preferably with skin for flavor
  • 1 inch fresh ginger peeled and grated
  • 1 tart apple such as Granny Smith, chopped
  • 1 tablespoon curry powder a blend of turmeric, coriander, cumin
  • 1 can coconut milk full-fat preferred
  • 1 cup red lentils rinsed thoroughly
  • 4 cups chicken broth
  • Salt and pepper to taste adjust at the end

Equipment

  • 6-quart slow cooker
  • Skillet
  • Sharp knife
  • Cutting board
  • Stirring spoon
  • Measuring cups and spoons
  • Saucepan

Method
 

  1. Start by browning the chicken thighs in a skillet over medium heat until the skin is golden and crispy, about 5-7 minutes per side. This step adds depth of flavor and aroma.
  2. Transfer the browned chicken to the slow cooker, placing it in an even layer to ensure even cooking.
  3. Sprinkle the grated ginger and chopped apple over the chicken, then pour in the curry powder and coconut milk, followed by the rinsed lentils and chicken broth. Stir gently to combine all ingredients evenly.
  4. Cover the slow cooker with its lid and set it to low. Let it cook for 6 to 8 hours, during which the chicken becomes tender and the flavors meld into a fragrant, creamy stew.
  5. After cooking, remove the chicken thighs and shred the meat with two forks, then return it to the stew. Stir gently to distribute the shredded chicken evenly throughout the thickened, fragrant broth.
  6. Taste the stew and add salt and pepper accordingly. For a brighter flavor, squeeze in a touch of lemon juice if desired.
  7. Serve the mulligatawny hot, garnished with fresh herbs if you like, alongside rice or crusty bread for a complete meal. Enjoy the comforting aroma and rich, silky texture with each spoonful.