Mulligatawny is a beautifully spiced, hearty soup that traces its roots to South Indian cuisine, adapted by British cooks during the colonial era. This version, inspired by the classic Delia Smith approach, combines tender chicken, earthy lentils, and a warming blend of curry spices with the subtle sweetness of apple and the richness of cream. It’s a genuinely satisfying one-pot meal that’s both comforting and elegant, perfect for a chilly evening.
Ingredients
- 2 tablespoons (30 ml) vegetable oil
- 1 large onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 large apple (such as Granny Smith), peeled, cored, and diced
- 2 garlic cloves, minced
- 1 tablespoon (15 g) fresh ginger, grated
- 1 tablespoon (8 g) mild curry powder
- 1 teaspoon (2 g) ground turmeric
- 1 teaspoon (2 g) ground cumin
- 1/2 teaspoon (1 g) cayenne pepper (optional, for heat)
- 1 cup (200 g) red lentils, rinsed
- 6 cups (1.4 L) chicken or vegetable stock
- 2 bone-in, skin-on chicken breasts (about 1 lb / 450 g total)
- 1 cup (240 ml) coconut milk or heavy cream
- Salt and freshly ground black pepper, to taste
- Fresh cilantro (coriander) leaves, for garnish
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 have softened but not browned, about 8–10 minutes.
- Add the garlic, ginger, curry powder, turmeric, cumin, and cayenne (if using). Stir constantly for 1 minute until fragrant, being careful not to burn the spices.
- Add the rinsed red lentils and stir to coat them in the spice mixture. Pour in the stock and bring to a boil.
- Add the chicken breasts, skin-side down. Reduce the heat to low, cover, and simmer gently for 30–35 minutes, or until the chicken is cooked through. The internal temperature of the chicken should reach 165°F (74°C) as checked with a food thermometer, per USDA FSIS safe minimum.
- Remove the chicken from the pot and set aside on a plate. Let it rest until cool enough to handle, about 10 minutes. Then, remove the skin and bones, and shred the meat into bite-sized pieces.
- While the chicken rests, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and puree until smooth, then return to the pot.
- Stir in the coconut milk (or cream) and the shredded chicken. Warm over low heat for 5–10 minutes, but do not let it boil. Season with salt and pepper to taste.
- Ladle into bowls and garnish with fresh cilantro. Serve hot.
Tips
- Substitutions: For a vegetarian version, use vegetable stock and omit the chicken; add a can of chickpeas for protein. If you don’t have red lentils, use yellow split peas, but note they take longer to cook—about 30 minutes extra.
- Spice level: Adjust the cayenne to your preference. For a milder soup, skip it entirely. For a more authentic heat, add a finely chopped green chili with the garlic.
- Blending caution: If using a regular blender, never fill it more than halfway with hot liquid. Vent the lid and cover with a towel to avoid splatters.
- Common mistake: Don’t skip the apple—it adds a subtle sweetness that balances the spices. Also, don’t boil the soup after adding the cream or coconut milk, as it may curdle.
Serving Suggestions
Serve this mulligatawny with a dollop of plain yogurt or a swirl of extra cream. It pairs wonderfully with warm naan bread, crusty rolls, or a side of steamed basmati rice. For a more substantial meal, add a spoonful of cooked rice directly into the soup bowl before ladling the soup over it.
Variations
- Traditional South Indian: Use tamarind paste (1 tablespoon) instead of apple, and add a handful of fresh curry leaves with the spices. Omit the cream; finish with a squeeze of lemon juice.
- Vegetable Mulligatawny: Replace chicken with a mix of diced sweet potato and cauliflower. Use vegetable stock and increase the lentils to 1 1/2 cups (300 g).
- Smoky Twist: Add 1/2 teaspoon of smoked paprika along with the curry powder, and use smoked chicken breast if available.
- Vegan Option: Use coconut milk instead of cream, vegetable stock, and add a can of drained chickpeas for protein. Omit the chicken.
Storage and Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3–4 days. The flavors often meld and improve overnight. To reheat, warm 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 in between. This soup freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use boneless, skinless chicken breasts? Yes, but they will cook faster—about 20–25 minutes. Keep an eye on them to avoid overcooking, and remove them as soon as they reach 165°F (74°C).
What is the best curry powder to use? Use a good-quality mild curry powder, preferably Madras or a similar South Indian blend. Avoid hot curry powder unless you want extra heat.
Can I make this soup in a slow cooker? Absolutely. Sauté the vegetables and spices first, then transfer to a slow cooker with the stock and chicken. Cook on low for 6–8 hours or high for 3–4 hours. Shred the chicken, blend the soup, and add the cream at the end.
Is it necessary to blend the soup? No, you can skip blending for a chunkier texture. Just shred the chicken and stir it back in. The red lentils will have mostly broken down, but you’ll have more texture from the vegetables.
Can I use canned lentils instead of dried? Yes, but reduce the stock by 1 cup (240 ml) and add the canned lentils (drained and rinsed) during the last 10 minutes of cooking, since they are already cooked.
What can I use instead of coconut milk or cream? For a lighter option, use plain whole milk or a dollop of Greek yogurt stirred in at the end. For a vegan alternative, use full-fat coconut milk or cashew cream.
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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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