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Mulligatawny Soup Recipe

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4.2 from 15 reviews

Mulligatawny Soup is a comforting British-Indian fusion classic, featuring tender spiced chicken simmered in a fragrant curry broth with vegetables, apple, and creamy coconut milk. Perfect for chilly days, this soup delivers a harmonious blend of warm spices and subtle sweetness.

Ingredients

For the chicken

  • 1 pound boneless chicken breast or thighs, sliced into short, thin strips
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 2 teaspoons garam masala
  • 1 pinch cayenne pepper
  • 1/2 teaspoon salt
  • 1 tablespoon flour

For the soup

  • 3 tablespoons olive or coconut oil, divided
  • 1 small/medium onion, chopped
  • 2 ribs celery, chopped
  • 1 carrot, peeled and chopped
  • 2 cloves garlic, minced
  • 1 tablespoon garam masala
  • 2 teaspoons curry powder (mild or hot)
  • 1 tablespoon flour
  • 1 quart chicken broth
  • 1/2 cup uncooked white rice
  • 1 sweet-tart apple (such as Granny Smith or Honeycrisp), peeled
  • 14 ounce can coconut milk, well shaken
  • Salt and pepper to taste

Instructions

  1. Brown the chicken: Heat 1 tablespoon of oil in a 4-5 quart stock pot or Dutch oven over medium heat until shimmering. Toss chicken pieces with ground cumin, ground coriander, 2 teaspoons garam masala, cayenne pepper, salt, and flour. Add the chicken to the pot and brown on all sides until fully cooked. Remove the chicken to a plate and set aside.
  2. Sauté the vegetables: Add another 1 tablespoon of oil to the same pot over medium heat. When shimmering, add chopped onion, celery, and carrot. Sauté until soft. Add minced garlic and cook, stirring, until fragrant—about one minute.
  3. Bloom the spices: Push the vegetables to one side of the pot. Add the remaining 1 tablespoon of oil to the bare spot and heat briefly. Sprinkle 1 tablespoon garam masala, 2 teaspoons curry powder, 1 tablespoon flour, and a generous pinch of salt over the oil. Stir to form a fragrant paste. Mix this paste into the vegetables, cooking briefly to bloom the spices. Add a small amount of chicken broth and stir to smooth out any lumps formed by the roux.
  4. Simmer the soup: Pour in the remaining chicken broth and increase heat to medium-high. Bring the soup to a gentle boil. Add uncooked white rice and reduce heat to medium-low. Partially cover the pot and cook for 15 minutes.
  5. Add apple and chicken: Grate the peeled apple directly over the soup to catch the juices, then stir in the reserved cooked chicken. Cook for an additional 5 minutes. Taste and adjust salt as necessary.
  6. Finish with coconut milk: Turn the heat to low and stir in the well-shaken coconut milk thoroughly. Let the soup heat through gently. Do a final tasting and add salt and pepper to suit your preference before serving.

Notes

  • Use boneless chicken thighs for more flavorful and moist results, or chicken breasts for a leaner option.
  • Adjust the amount of cayenne pepper based on your preferred spice level.
  • Grating the apple directly over the soup catches all the juices and adds natural sweetness without extra peeling mess.
  • The soup thickens as it cools; if too thick, thin with a little extra chicken broth or water when reheating.
  • This soup freezes well; cool completely before storing in airtight containers.

Find it online: https://marthatasty.com/mulligatawny-soup-recipe/