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Chicken Mulligatawny Soup-1

Chicken Mulligatawny Soup

This iconic Anglo-Indian soup blends tender chicken, rice, vegetables, and aromatic spices into a hearty, soul-warming meal. Rich, spicy, and creamy, it embodies the best of Indian flavor adapted for Western tastes.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 persons
Course: Soup
Cuisine: Indian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 400 grams boneless, skinless chicken thighs about 2 cups, diced
  • 1 large onion about 200 grams, finely chopped
  • 1 large carrot about 100 grams, diced
  • 2 stalks celery about 100 grams, diced
  • 1 medium green apple about 120 grams, peeled and chopped
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons butter
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1.2 liters chicken stock about 5 cups
  • 70 grams uncooked basmati rice about 1/3 cup
  • 200 milliliters coconut milk about 3/4 cup
  • 1.5 teaspoons salt or to taste
  • 1/2 teaspoon ground black pepper or to taste
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons fresh coriander (cilantro) for garnish

Equipment

  • 1 large soup pot
  • 1 cutting board
  • 1 wooden spoon
  • 1 measuring cups and spoons
  • 1 ladle

Method
 

  1. Heat the butter in a large soup pot over medium heat. Add onion, carrot, and celery. Sauté for 5 minutes until softened.
  2. Add garlic, ginger, curry powder, turmeric, and cumin. Stir for 1–2 minutes until fragrant.
  3. Add the diced chicken and apple. Sauté for 3–4 more minutes until the chicken turns white on the outside.
  4. Pour in the chicken stock and bring the mixture to a gentle boil.
  5. Add the rice, reduce heat to low, and cover. Simmer for 20 minutes, stirring occasionally.
  6. Remove the chicken pieces with a slotted spoon, shred them with two forks, then return shredded chicken to the pot.
  7. Stir in the coconut milk. Cook uncovered for 5 more minutes, simmering gently.
  8. Season with salt, black pepper, and lemon juice. Taste and adjust seasoning as needed.
  9. Ladle into bowls and garnish with chopped coriander. Serve hot.

Notes

This soup can be prepared a day ahead—the flavors only deepen with time. For a vegetarian version, substitute chicken with chickpeas and use vegetable stock. To make it gluten-free, ensure your stock and spices contain no wheat derivatives.