Carrie's Mulligatawny (KORU® Curry)

Cooks in: 1 hour

Servings: 4-6 (yields 6 cups)

Recipe supplied by: Carrie Mack, Senior Sourcing Manager, Walmart
"Thank you to Carrie Mack for sharing this recipe with us! It is a one dish meal, and oh so good!!"

For a vegetarian curry, substitute vegetable stock for chicken stock and cubed butternut squash for chicken.


½ cup onion, chopped
2 stalks celery, chopped
1 carrot, diced
¼ cup (60 grams) butter
1 ½ tablespoons all-purpose flour
1 ½ teaspoons curry powder
4 cups (1 litre) chicken broth
1 ½ KORU® Apple, cored and chopped (about 2 cups)
¼ cup (50 grams) white rice
1 (300 grams) skinless, boneless chicken breast half, cut into cubes
1 pinch dried thyme
Salt to taste
Ground black pepper to taste
½ cup (150 ml) heavy cream, heated


  1. In a large saucepan, saute onions, celery, carrot and butter until soft but not browned, about 10 minutes.
  2. Add flour and curry and cook 5 more minutes.
  3. Add chicken stock, mix well, bring to a boil and simmer for 30 minutes.
  4. Add apple, rice, chicken, salt, pepper and thyme.
  5. Simmer 15-20 minutes (stirring occasionally so rice does not stick to bottom of the pan), or until rice is done and chicken is tender.
  6. When serving, add hot cream.