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Asparagus and Chicken Mulligatanni

This curry is light and tangy, perfect flavours for the asparagus.

Serves: 4 - 6

Asparagus and Chicken Mulligatanni


Mulligatanni is a perennial favourite amongst the Rafi's staff, but it is mainly associated with Christmas due to the way the peppery coconut sauce complements turkey and other white meat.

Inspired by Rasam, a thin soup from South India said to aid digestion, Mulligatanni was a dish invented during the time of the Raj. The etymology of the name is from the Tamil mi kutai; literally, Mulliga = pepper, tanni = water.

For a lighter, summer take on this winter favourite, try the method below!

  1. Put the water, Mulligatanni Curry Pack, coconut milk and chopped tomatoes into a pan and simmer for 15 - 20 minutes or until the sauce begins to thicken.
  2. Add the chicken and gently cook.
  3. When the chicken is nearly done, add the asparagus and cook till ready.
  4. Garnish with lemon juice.