Mulligatawny Soup Recipe: Curried Chicken & Rice

Mulligatawny is a richly spiced, comforting soup that traces its roots to South Indian cuisine, adapted by British colonists into a hearty Anglo-Indian classic. This version combines tender chicken, vegetables, apple, and rice in a creamy, turmeric-golden broth, balanced with curry powder and a touch of coconut milk. It’s a complete meal in a bowl, perfect for chilly evenings or when you crave something deeply satisfying.

Ingredients

2 tablespoons (30 ml) vegetable oil
1 large yellow onion, diced (about 1 ½ cups / 190 g)
2 carrots, peeled and diced (about 1 cup / 130 g)
2 celery stalks, diced (about ¾ cup / 100 g)
1 large Granny Smith apple, peeled, cored, and diced (about 1 ½ cups / 200 g)
3 cloves garlic, minced
1 tablespoon (15 g) fresh ginger, grated
2 tablespoons (15 g) mild curry powder
1 teaspoon ground turmeric
½ teaspoon ground cumin
¼ teaspoon cayenne pepper (optional, for heat)
6 cups (1.4 L) chicken broth, low-sodium
1 pound (450 g) boneless, skinless chicken thighs, cut into 1-inch pieces
½ cup (100 g) uncooked long-grain white rice
1 cup (240 ml) canned coconut milk (full-fat or light)
1 tablespoon (15 ml) fresh lemon juice
Salt and freshly ground black pepper, to taste
Fresh cilantro, chopped, for garnish (optional)

Instructions

Heat the 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 soften, about 8–10 minutes.
Add the garlic, ginger, curry powder, turmeric, cumin, and cayenne (if using). Stir constantly for 1 minute until fragrant.
Pour in the chicken broth and bring to a boil. Reduce heat to a simmer.
Add the chicken pieces and rice. Stir well. Simmer gently, uncovered, for 20–25 minutes, or until the chicken is cooked through and the rice is tender.
Using a food thermometer, verify the chicken reaches a safe minimum internal temperature of 165°F (74°C) as recommended by USDA FSIS. If not, continue simmering until it does.
Stir in the coconut milk and lemon juice. Simmer for another 5 minutes to meld flavors. Season with salt and pepper to taste.
Ladle into bowls and garnish with fresh cilantro, if desired. Serve hot.

Tips

Substitute for curry powder: If you don’t have curry powder, use 1 tablespoon garam masala plus 1 teaspoon ground coriander and ½ teaspoon ground ginger. The flavor will be slightly different but still delicious.
Rice cooking: To avoid mushy rice, you can cook the rice separately and add it to each bowl when serving. This also helps leftovers keep longer without the rice absorbing all the broth.
Common mistake: Don’t boil the soup after adding coconut milk—it can curdle. Keep it at a gentle simmer.
Make it vegetarian: Swap chicken for chickpeas or firm tofu and use vegetable broth. Cook just until heated through.

Serving Suggestions

Serve mulligatawny with warm naan bread or crusty rolls for dipping. A side of steamed basmati rice or a simple green salad with a tangy vinaigrette complements the soup beautifully. For a traditional touch, offer a dollop of plain yogurt or a spoonful of mango chutney on the side.

Variations

Spicy Mulligatawny: Add 1–2 fresh green chilies (finely chopped) with the garlic, or increase the cayenne to ½ teaspoon.
Creamy Mulligatawny: Blend half of the soup with an immersion blender before adding the coconut milk for a thicker, smoother texture.
Lentil Mulligatawny: Replace the chicken with 1 cup (200 g) red lentils and use vegetable broth. Increase simmering time to 30 minutes or until lentils are tender.
Apple-Free: If you don’t have apple, use a pear or a small sweet potato, diced. The sweetness balances the spices.

Storage and Reheating

Refrigerate leftovers in an airtight container within 2 hours of cooking. The soup will keep for up to 4 days. To reheat, warm gently on the stovetop over medium-low heat, adding a splash of broth or water if too thick. You can also microwave individual portions in 1-minute intervals, stirring between. Freeze for up to 3 months; thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I make this soup ahead of time? Yes, mulligatawny tastes even better the next day as the flavors meld. Prepare it fully, cool, and refrigerate. Reheat gently, adding a little broth to loosen.

Can I use chicken breast instead of thighs? Absolutely. Chicken breast cooks faster, so add it 10 minutes after the rice, and check for doneness at 165°F (74°C). It may be slightly drier than thighs, so consider shredding it.

Is mulligatawny gluten-free? This recipe is naturally gluten-free if your curry powder and broth are certified gluten-free. Check labels, as some blends contain wheat flour.

Why is my soup too thick? The rice absorbs liquid as it sits. To fix, stir in extra broth or water when reheating until it reaches your desired consistency.

Can I use leftover cooked chicken? Yes. Add shredded cooked chicken in the last 10 minutes of cooking, just to heat through. No need to check internal temperature if already fully cooked.

What does “mulligatawny” mean? The name comes from Tamil words meaning “pepper water”—a reference to the original spicy, broth-based dish from South India. The British version evolved into the soup we know today.

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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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