Start by preparing your aromatics: peel and dice the onion, mince the garlic, and chop the carrots and celery into small, even pieces. This helps everything cook evenly and makes the stew more rustic and charming.
Heat a tablespoon of oil in a skillet over medium heat. Add the diced onion, garlic, carrots, and celery, and sauté for about 5-7 minutes until the vegetables are soft, fragrant, and just starting to caramelize around the edges.
While the vegetables are cooking, place the chicken thighs into the slow cooker. Once the vegetables are ready, transfer them to the slow cooker on top of the chicken.
Pour in the coconut milk and chicken broth, then add the red lentils. Sprinkle in the garam masala, turmeric, curry powder, and a pinch of salt and pepper. Give everything a gentle stir to combine the spices evenly distributed.
Set your slow cooker to low and cook for 6-8 hours. During this time, the chicken will become tender and shred easily, while the lentils melt into the broth, thickening the stew. The aroma will fill the house with warm, spicy scents.
Once cooking is complete, carefully remove the chicken thighs, shred the meat with two forks, and return it to the stew. Stir well to combine everything and check seasoning, adjusting salt or spice as needed.
Let the stew rest uncovered for about 10 minutes to allow the flavors to meld and the texture to thicken slightly. The stew should be creamy, aromatic, and beautifully textured—perfect for serving.
Scoop the Mulligatawny into bowls, garnish with fresh herbs if desired, and serve hot. Enjoy the complex, spicy flavors and comforting warmth with every spoonful!
