Chicken Mulligatawny

Recipe from Oxmoor House

More From Oxmoor House


  • 1 large onion, sliced
  • 1 medium-size green pepper, seeded and chopped
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 1/4 cup butter or margarine
  • 1/4 cup all-purpose flour
  • 5 cups rich chicken stock
  • 2 cups chopped cooked chicken
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon curry powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Hot cooked rice


  1. Sauté onion, green pepper, carrots, and celery in butter in a medium Dutch oven until vegetables are tender. Stir in flour; cook over medium heat 5 minutes, stirring constantly. Gradually add next 6 ingredients, stirring constantly; bring to a boil. Reduce heat; cover and simmer 1 hour. Serve over hot cooked rice in individual bowls.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chicken Mulligatawny Recipe at a Glance
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy