Mulligatawny is a richly spiced, hearty soup that originated in South India, adapted by British colonists into a comforting Anglo-Indian classic. This version balances a deeply savory broth with tender chicken, vegetables, apples, and rice, all warmed by a blend of curry powder, cumin, and a touch of cayenne. It’s a satisfying one-pot meal that’s both exotic and familiar, perfect for a chilly evening.
Ingredients
- 2 tablespoons (30 ml) vegetable oil
- 1 large yellow onion, finely chopped (about 1 ½ cups / 190 g)
- 2 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 ½ cups / 200 g)
- 3 cloves garlic, minced
- 1 tablespoon (8 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 (adjust to taste)
- 6 cups (1.4 L) chicken broth (or vegetable broth)
- 1 pound (450 g) boneless, skinless chicken thighs or breasts, cut into ½-inch (1.25 cm) cubes
- ½ cup (95 g) uncooked basmati or long-grain white rice
- 1 can (13.5 oz / 400 ml) full-fat coconut milk
- 1 tablespoon (15 ml) fresh lemon juice
- Salt and freshly ground black pepper, to taste
- Fresh cilantro, chopped, for garnish (optional)
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 begin to soften, about 8–10 minutes.
- Add the garlic and ginger, and cook for 1 minute until fragrant. Stir in the curry powder, cumin, turmeric, and cayenne. Cook for another minute, stirring constantly, to toast the spices.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring the soup to a boil, then reduce the heat to low and simmer, uncovered, for 15 minutes to allow the flavors to meld.
- Add the chicken pieces and the rice. Stir well, then continue to simmer gently, uncovered, for 20–25 minutes, or until the rice is tender and the chicken is cooked through. If using chicken, ensure it reaches an internal temperature of 165°F (74°C) as the safe minimum per USDA FSIS guidelines, checked with a food thermometer.
- Stir in the coconut milk and lemon juice. Simmer for another 5 minutes to heat through. Season generously with salt and black pepper to taste.
- Ladle into bowls and garnish with fresh cilantro, if desired. Serve hot.
Tips
- Substitutions: No chicken? Use 1 can (15 oz / 425 g) of chickpeas, drained, added with the broth. Swap coconut milk for heavy cream or plain yogurt (add yogurt off the heat to avoid curdling). For a vegetarian version, use vegetable broth and skip the chicken.
- Spice level: Adjust the cayenne to your preference. For a milder soup, omit it entirely; for extra heat, add a pinch of red pepper flakes or a finely chopped fresh chili with the garlic.
- Rice texture: To keep the rice from absorbing too much broth and becoming mushy, you can cook it separately and add it to each bowl. If you prefer a thicker soup, mash some of the cooked rice against the side of the pot before adding the coconut milk.
- Common mistake: Don’t skip sautéing the apple and vegetables—this builds the flavor base. Also, avoid boiling the soup vigorously after adding the coconut milk, as it can separate.
Serving Suggestions
Serve this mulligatawny with warm naan bread, crusty bread, or steamed basmati rice for a more filling meal. A side of cooling cucumber raita or a simple green salad with a tangy vinaigrette balances the soup’s warmth. For a traditional touch, offer a dollop of plain yogurt or a squeeze of extra lemon at the table.
Variations
- Vegetarian Mulligatawny: Use vegetable broth, omit the chicken, and add 1 can (15 oz / 425 g) of drained chickpeas or lentils. Cook for 15 minutes after adding the rice, then add the chickpeas and simmer for 5 more minutes.
- Red Lentil Mulligatawny: Replace the chicken with 1 cup (200 g) of red lentils, rinsed. Add them with the broth and increase the simmering time to 25–30 minutes, until the lentils are soft.
- Smoky Mulligatawny: Add 1 teaspoon of smoked paprika along with the other spices, and use andouille sausage instead of chicken for a smoky, spicier kick.
- Creamy Coconut Mulligatawny: Increase the coconut milk to 1 ½ cans (600 ml) and reduce the broth to 5 cups (1.2 L) for a richer, more decadent soup.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup will thicken as the rice absorbs liquid; add a splash of broth or water when reheating to reach your desired consistency. Reheat 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 fridge before reheating.
Frequently Asked Questions
Can I make this soup in a slow cooker? Yes. Sauté the vegetables, apple, garlic, and spices in a skillet, then transfer to the slow cooker. Add the broth, chicken, and rice. Cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is cooked and the rice is tender. Stir in the coconut milk and lemon juice during the last 30 minutes.
What does mulligatawny mean? The name comes from the Tamil words milagu (pepper) and tannir (water), literally meaning “pepper water.� It’s a legacy of British colonial India, where the soup was adapted from a South Indian lentil and spice stew.
Can I use leftover cooked chicken? Absolutely. Add cooked chicken (about 2 cups / 280 g shredded) in the last 10 minutes of cooking, just to heat through. Reduce the simmering time for the chicken to 5 minutes, but still cook the rice for the full 20–25 minutes.
Is this soup gluten-free? Yes, as long as your curry powder is gluten-free (most are, but check the label). Make sure to use a gluten-free broth, and serve with gluten-free bread or rice.
Can I substitute the rice with another grain? Yes, quinoa or cauliflower rice work well. Quinoa should be added at the same time as the rice; cauliflower rice should be added in the last 5 minutes of cooking to avoid mushiness.
Why is my soup too thick? The rice absorbs a lot of liquid. If your soup becomes too thick, simply thin it with extra broth or water when reheating. To prevent this, you can also cook the rice separately and add it per bowl.
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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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