Mulligatawny is a richly spiced, hearty soup that traces its roots to Anglo-Indian cuisine, blending British comfort with Indian flavours. This UK-style version is thick, warming, and packed with lentils, vegetables, and tender chicken, making it a satisfying meal in a bowl. It works brilliantly because the spices are toasted to deepen their flavour, and the apple adds a subtle sweetness that balances the curry’s warmth.
Ingredients
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely chopped
- 2 celery sticks, finely chopped
- 2 carrots, peeled and diced
- 1 large apple (e.g., Bramley or Granny Smith), peeled, cored and diced
- 2 garlic cloves, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (30 g) mild curry powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp chilli powder (optional, for heat)
- 1 cup (200 g) red split lentils, rinsed
- 6 cups (1.4 L) chicken or vegetable stock
- 1 lb (450 g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup (120 ml) coconut milk or single cream
- Salt and freshly ground black pepper, to taste
- Fresh coriander (cilantro), chopped, for garnish
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrots, and apple. Cook, stirring occasionally, for 8–10 minutes until the vegetables are softened but not browned.
- Add the garlic and ginger, and cook for 1 minute until fragrant. Stir in the curry powder, turmeric, cumin, coriander, and chilli powder (if using). Cook for 1 minute, stirring constantly, to toast the spices.
- Add the rinsed lentils and stock. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally.
- Add the chicken pieces to the pot. Return to a gentle simmer and cook, uncovered, for 15–20 minutes, until the chicken is cooked through and the lentils are tender.
- Check that the chicken has reached a safe minimum internal temperature of 165°F (74°C) using a food thermometer, as recommended by USDA FSIS.
- Stir in the coconut milk or cream. Season with salt and pepper to taste. If you prefer a smoother texture, use an immersion blender to partially blend the soup, leaving some chunks.
- Ladle into bowls and garnish with fresh coriander. Serve hot with rice or naan bread.
Tips
- Substitutions: Swap chicken for leftover roast chicken (add at the end just to heat through) or use extra vegetables like sweet potato or cauliflower for a vegetarian version. Use vegetable stock and omit the chicken entirely.
- Spice level: Adjust the chilli powder to your heat preference. For a milder soup, use a mild curry powder and skip the chilli.
- Lentil watch: Red lentils break down quickly and can thicken the soup considerably. If you prefer a thinner soup, add extra stock or water when reheating.
- Common mistake: Don’t skip toasting the spices—this step releases their essential oils and dramatically improves the flavour.
Serving Suggestions
Serve mulligatawny with fluffy basmati rice or warm naan bread to soak up the broth. A spoonful of mango chutney or a dollop of plain yogurt on top adds a lovely tang. For a complete meal, pair with a fresh green salad.
Variations
- Vegetarian: Omit the chicken and use vegetable stock. Add extra chickpeas or white beans for protein.
- Creamy version: Replace coconut milk with heavy cream for a richer, more traditional British-style soup.
- Smoky twist: Add 1 tsp smoked paprika along with the spices for a subtle smokiness.
- Slow cooker: Sauté the vegetables and spices, then transfer everything except the coconut milk to a slow cooker. Cook on low for 6 hours, then add the coconut milk and adjust seasoning.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The soup will keep for 3–4 days. To freeze, cool completely and store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating. Reheat gently on the stovetop over medium heat, stirring occasionally, until piping hot (165°F / 74°C). Add a splash of stock or water if the soup has thickened too much.
Frequently Asked Questions
Can I make mulligatawny soup without chicken? Absolutely. Simply omit the chicken and use vegetable stock. The lentils and vegetables provide plenty of substance, and you can add chickpeas or white beans for extra protein.
What is the best curry powder to use? Use a good-quality mild or medium curry powder. If you prefer to control the heat, make your own blend with ground coriander, cumin, turmeric, and a pinch of chilli.
Can I use green or brown lentils instead of red? Yes, but they hold their shape better and take longer to cook. Increase the simmering time to 30–40 minutes and add extra stock if needed.
Is mulligatawny soup gluten-free? Yes, as long as your curry powder and stock are gluten-free. Check labels to be sure.
Can I make it in advance? Yes, the soup tastes even better the next day as the flavours meld. Store it in the fridge and reheat gently.
How can I thicken the soup? The red lentils naturally thicken the soup. If you want it thicker, blend a portion of the soup or mash some of the lentils against the side of the pot.
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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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