Mulligatawny is a richly spiced, hearty soup that traces its roots to South Indian cuisine, adapted by British colonists in the 18th and 19th centuries. The name comes from the Tamil words milagu (pepper) and tanni (water), reflecting its peppery, brothy origins. This version balances tender chicken, earthy lentils, and sweet apple with a warm curry spice blend, creating a comforting, complex soup that’s both satisfying and surprisingly easy to make at home.
Ingredients
- 2 tablespoons (30 ml) vegetable oil
- 1 large onion, finely chopped (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 (14 g) curry powder (mild or medium)
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ¼ teaspoon cayenne pepper (optional, for heat)
- 1 pound (450 g) boneless, skinless chicken thighs, cut into 1-inch pieces
- ½ cup (100 g) red lentils, rinsed
- 6 cups (1.4 L) chicken broth (low-sodium)
- 1 can (14 oz / 400 ml) unsweetened coconut milk
- 1 tablespoon (15 ml) fresh lemon juice
- Salt and freshly ground black pepper, to taste
- ¼ cup (10 g) fresh cilantro, chopped (for garnish)
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 soften, about 8–10 minutes.
- Add the garlic and ginger; cook for 1 minute until fragrant. Stir in the curry powder, cumin, turmeric, and cayenne (if using). Cook for 1 more minute, stirring constantly, to toast the spices.
- Add the chicken pieces and cook, stirring, until they are no longer pink on the outside, about 4–5 minutes.
- Stir in the rinsed red lentils and chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer gently for 30 minutes, stirring occasionally.
- After 30 minutes, check that the chicken is cooked through. The internal temperature should read 165°F (74°C) on an instant-read thermometer (USDA FSIS safe minimum for poultry).
- Stir in the coconut milk and lemon juice. Simmer uncovered for another 10 minutes to meld the flavors. The soup will thicken slightly as the lentils break down.
- Season with salt and pepper to taste. If the soup is too thick, add a little extra broth or water to reach your desired consistency.
- Ladle into bowls and garnish with fresh cilantro. Serve hot.
Tips
- Substitutions: No red lentils? Use yellow split peas (soak them for 30 minutes first and increase simmering time by 15 minutes). No chicken? Use firm tofu or chickpeas; skip the chicken and add them with the broth, then simmer for 20 minutes.
- Spice level: Curry powders vary widely in heat. Start with 1 tablespoon and add more at the end if you want more kick. Cayenne is optional—add it sparingly.
- Common mistake: Don’t skip browning the vegetables and spices. This builds the flavor base. Also, avoid boiling the soup after adding coconut milk—simmer gently to prevent curdling.
- Make it vegetarian: Use vegetable broth and omit the chicken. Add an extra can of chickpeas or 1 cup of diced potatoes for heartiness.
Serving Suggestions
Serve mulligatawny as a main course with steamed basmati rice or warm naan bread to soak up the broth. A side of cucumber raita (yogurt with cucumber and mint) adds a cool contrast. For a lighter meal, pair it with a simple green salad dressed with lemon vinaigrette.
Variations
- Traditional South Indian style: Use tamarind paste instead of lemon juice and add a pinch of fenugreek seeds. Omit the apple and coconut milk for a thinner, more tangy broth.
- British colonial version: Add ½ cup cooked white rice to the soup during the last 10 minutes of simmering, and stir in 2 tablespoons of heavy cream instead of coconut milk.
- Seafood twist: Replace chicken with firm white fish (like cod) and add it in the last 10 minutes. Cook until fish reaches 145°F (63°C). Omit the apple and use lime juice instead of lemon.
- Vegetable-packed: Add diced zucchini, bell pepper, or spinach in the last 10 minutes of cooking for extra nutrition and color.
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 it gently on the stovetop over medium-low heat, stirring occasionally, until piping hot (165°F / 74°C). You can also microwave individual portions in 1-minute intervals, stirring between. The soup will thicken as it sits; add a splash of broth or water when reheating to loosen it. Freeze for up to 3 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I make mulligatawny without coconut milk? Yes. For a lighter, more traditional version, omit the coconut milk and use an extra cup of chicken broth. The soup will be thinner and less creamy, but still flavorful.
What is the best curry powder to use? Use a good-quality Madras curry powder for a balanced, slightly spicy flavor. If you prefer mild, use a standard curry powder. Avoid blends with added salt or sugar, as they can alter the taste.
Can I use chicken breast instead of thighs? Absolutely. Chicken breast cooks faster and is leaner, but it can dry out if overcooked. Add it in step 3 and reduce the simmering time in step 4 to 20 minutes, then check that it reaches 165°F (74°C).
Why is my soup too thick? Red lentils absorb a lot of liquid. If the soup becomes too thick, simply stir in extra broth or water when reheating. For a thinner soup, use only ⅓ cup of lentils.
Can I make this in a slow cooker? Yes. Sauté the vegetables and spices first, then transfer everything except the coconut milk and lemon juice to a slow cooker. Cook on low for 6–7 hours or high for 3–4 hours, then stir in the coconut milk and lemon juice and heat through.
Is mulligatawny gluten-free? As written, yes—just ensure your curry powder and broth are certified gluten-free. Serve with rice or gluten-free bread.
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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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