By Vanessa Gianfrancesco
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A South Indian spice blend makes a wonderful soup!



  • 2 tablespoons (30 milliliters) olive oil
  • 2 boneless, skinless chicken breasts, cut into 1 ½-inch (3.75 cm) cubes
  • 1/4 cup (60 milliliters) ghee
  • 1 large onion, diced
  • 1 celery stalk, diced
  • 1 carrot, diced
  • 2 green onions, finely sliced
  • 4 garlic cloves, minced
  • 2 tablespoons (30 milliliters) sweet curry powder
  • 1 teaspoon (5 milliliters) ground allspice
  • 1 teaspoon (5 milliliters) garam masala
  • 1/2 teaspoon (2.5 milliliters) nutmeg
  • 1/2 teaspoon (2.5 milliliters) turmeric
  • 1 teaspoon (5 milliliters) salt
  • 1/2 teaspoon (2.5 milliliters) ground black pepper
  • 1 teaspoon (5 milliliters) ground cloves
  • 2.5 centimeter piece of ginger, peeled
  • 1 cinnamon stick
  • 5 cups (1.2 liters) chicken broth
  • 1 cup (240 milliliters) apple cider
  • 3 large plum tomatoes, diced
  • 1 cup (240 milliliters) coconut milk

To serve:

  • Fresh chives, chopped
  • Lime wedges


Set multi-cooker to Sauté. Once hot, add the olive oil and chicken. Sear the chicken on both sides. Remove chicken to a plate.   

Add ghee to multi-cooker. Add onion, celery, carrot, green onions, and garlic to the pot and sauté for a few minutes until soft. Stir in sweet curry powder, allspice, garam masala, nutmeg, turmeric, salt, pepper, cloves, ginger, and cinnamon.

Add chicken broth, cider, and tomatoes to the multi-cooker. Return chicken to multi-cooker. Turn the Sauté function off. Close and lock lid. Close vent. Select Pressure Cook on high for seven minutes.

Once finished cooking, allow the steam to release naturally for 25 minutes, then quick release the rest by opening the valve, making sure to vent steam away from you.

Remove the cinnamon stick and ginger root from the mulligatawny and discard.  

Pour the coconut milk into the multi-cooker, stir to combine, then ladle into serving dishes. Garnish with chives and serve with lime wedges.


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