Mulligatawny is a rich, warmly spiced soup that traces its roots to South Indian cuisine, later adapted by British colonial cooks into the hearty version known today. This recipe balances tender chicken, sweet apple, and creamy coconut with a complex curry-spice base, creating a deeply satisfying bowl that is both comforting and vibrant. It works because each layer—sautéed aromatics, toasted spices, simmered broth, and a final swirl of cream—builds flavor without demanding hours of attention.
Ingredients
- 2 tablespoons (30 ml) vegetable oil
- 1 large yellow onion, diced (about 1 1/2 cups / 190 g)
- 2 large carrots, peeled and diced (about 1 cup / 130 g)
- 2 celery stalks, diced (about 1 cup / 120 g)
- 1 large Granny Smith apple, peeled, cored, and diced (about 1 1/2 cups / 180 g)
- 3 cloves garlic, minced
- 1 tablespoon (15 g) grated fresh ginger
- 2 tablespoons (14 g) curry powder (mild or hot, to taste)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 6 cups (1.4 L) chicken broth, preferably low-sodium
- 1 (13.5 oz / 400 ml) can coconut milk, well shaken
- 1 1/2 pounds (680 g) boneless, skinless chicken breasts or thighs, cut into 1-inch (2.5 cm) pieces
- 1/2 cup (75 g) cooked basmati or jasmine rice (optional, see note)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons (30 ml) fresh lemon juice
- 1/4 cup (10 g) fresh cilantro, chopped, for garnish
- 1/4 cup (60 ml) heavy cream or plain yogurt (optional, for richness)
Instructions
- Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, carrots, celery, and apple. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 8–10 minutes.
- Stir in the garlic, ginger, curry powder, cumin, turmeric, and cayenne (if using). Cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Pour in the chicken broth and coconut milk. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 15 minutes to meld the flavors.
- Add the chicken pieces to the pot. Return to a gentle simmer and cook until the chicken is cooked through and reaches a safe minimum internal temperature of 165°F (74°C) as verified with a food thermometer, about 10–12 minutes.
- If using rice, stir it in now. Simmer for 2–3 minutes more to warm through.
- Season with salt and pepper to taste. Stir in the lemon juice and, if desired, the cream or yogurt.
- Ladle the soup into bowls and garnish generously with fresh cilantro. Serve hot.
Tips
- Substitutions: For a vegetarian version, replace the chicken with 1 can (15 oz / 425 g) of chickpeas (drained and rinsed) and use vegetable broth. The soup will be less hearty but still delicious. If you don’t have coconut milk, use 1 cup (240 ml) of heavy cream or whole milk, but reduce the amount by 1/2 cup (120 ml) to avoid thinning the soup too much.
- Spice level: Curry powders vary widely in heat. Start with 1 tablespoon and add more after tasting if you prefer a spicier soup. The cayenne is optional; omit it for a mild version.
- Rice: Adding rice makes the soup more substantial. If you prefer a thinner soup, omit it. The rice will continue to absorb liquid as the soup sits; add extra broth when reheating if it becomes too thick.
- Common mistake: Don’t skip the apple—it adds a subtle sweetness that balances the spices. Also, avoid boiling the soup vigorously after adding the coconut milk, as it can cause the soup to separate.
Serving Suggestions
Serve mulligatawny as a main course with warm naan bread, crusty rolls, or steamed basmati rice on the side. A dollop of plain yogurt or a squeeze of lime adds brightness. For a traditional touch, offer a small bowl of toasted almonds or cashews to sprinkle on top.
Variations
- Lentil Mulligatawny: Replace the chicken with 1 cup (200 g) of red lentils and simmer until tender, about 20 minutes. This creates a thicker, protein-packed vegetarian version.
- Shrimp Mulligatawny: Add 1 pound (450 g) of peeled, deveined shrimp during the last 5 minutes of cooking, just until they turn pink and opaque. Cook shrimp to a safe internal temperature of 145°F (63°C).
- Spicy Coconut Mulligatawny: Increase the curry powder to 3 tablespoons and add 1–2 fresh green chilies, minced, along with the garlic. Finish with a swirl of coconut cream for extra richness.
Storage and Reheating
Refrigerate any leftover soup in an airtight container within 2 hours of cooking. It will keep for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until piping hot (165°F / 74°C). Add a splash of broth or water if the soup has thickened too much. This soup also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I make this soup in a slow cooker? Yes. Sauté the aromatics and spices first, then transfer everything except the chicken, rice, lemon juice, and cream to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Add the chicken in the last 30 minutes of cooking, or cook separately and stir in before serving.
Can I use leftover cooked chicken? Absolutely. Add the cooked chicken during the last 5 minutes of simmering, just to heat through. Since the chicken is already cooked, you don’t need to worry about reaching the safe minimum temperature, but ensure it’s heated to at least 165°F (74°C) for food safety.
What does mulligatawny mean? The name comes from the Tamil words milagu (pepper) and tanni (water), literally meaning “pepper water.” The British adapted the Indian dish into a thicker soup with meat and vegetables.
Can I make it dairy-free? Yes. Use coconut milk instead of cream, and skip the yogurt garnish. The soup is naturally dairy-free if you omit those optional ingredients.
How can I thicken the soup? If you prefer a thicker texture, blend 1–2 cups of the soup in a blender (careful with hot liquids) and stir it back in, or mash some of the cooked vegetables against the side of the pot. A slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water can also be stirred in and simmered for 2 minutes.
Can I use curry paste instead of powder? Yes. Substitute 1–2 tablespoons of red or yellow curry paste for the curry powder. Sauté the paste with the aromatics for 1 minute before adding the broth. Adjust the amount to your heat preference.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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