Mulligatawny Stew

by Kathy and Bruce Jacobs

Looking for an unusual stew for your next campout? This hearty, flavorful stew will feed and delight the whole crowd.

This stew is a very flavorful stew which uses chicken or turkey. Other meats can be used, but with varying results. It also makes up nicely as a vegitarian meal, if non-animal based boullion is used.


  • 1 small white onion
  • 2 medium carrots
  • 4 stalks celery
  • 1/4 cup butter
  • 1 1/2 tablespoons flour
  • 1/2 teaspoon curry powder
  • 6 cups boiling water
  • 8 teaspoons instant chicken bouillon or 8 chicken bouillon cubes
  • 1 cup cooked rice
  • 2 boiled potatoes
  • 2 cups diced, cooked chicken or turkey
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon dried thyme leaves


  1. Dice carrots and celery. Mince onion. You will need about œ cup.
  2. Start water boiling in large pot (We use our potje, but any stew pot will do.)
  3. Cook rice as on package directions.
  4. Saute carrots, celery, and onion in butter until tender. Stir in flour and curry powder. Cook, stirring regularly, about 5 minutes.
  5. When water boils, add boullion and vegetable mixture. Return temperature to boiling.
  6. Reduce heat and simmer for 30 minutes, stirring occasionally.
  7. Add remaining ingredients and simmer for 20 to 30 minutes or until heated through.


Be careful with the amount of curry powder you use in this recipe. It borders on hot as written. Adding more curry powder will quickly cause the recipe to have a burning taste rather than a full flavor.