Mulligatawny is a richly spiced, Anglo-Indian soup traditionally made with chicken, lentils, apples, and curry flavors. It’s hearty enough for a main course, yet its warming, aromatic broth makes it endlessly adaptable. These seven easy additions—from fiery chilies to tangy tamarind—will transform a familiar bowl into something new, whether you crave extra heat, deeper umami, or a brighter finish.
Ingredients
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, diced (about 1 ½ cups / 200 g)
- 2 carrots, peeled and diced (about 1 cup / 130 g)
- 2 celery stalks, diced (about ¾ cup / 100 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 tbsp (8 g) curry powder (mild or hot)
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground cumin
- ½ tsp (1 g) ground coriander
- ¼ tsp (0.5 g) cayenne pepper (optional, for heat)
- 1 lb (450 g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 8 cups (1.9 L) chicken broth, low-sodium
- 1 cup (200 g) red lentils, rinsed
- 1 medium apple (such as Granny Smith), peeled, cored, and diced
- 1 can (14 oz / 400 ml) full-fat coconut milk
- 2 tbsp (30 ml) fresh lemon juice
- Salt and black pepper to taste
Optional Spice-Up Additions (choose any)
- 1–2 fresh green chilies (like serrano or bird’s eye), thinly sliced
- 1 tbsp (15 ml) tamarind paste (or 1 tbsp / 15 ml lime juice)
- 1 tsp (2 g) garam masala, added at the end
- ½ tsp (1 g) smoked paprika
- 1 tbsp (15 ml) fish sauce (omit for vegetarian)
- ¼ cup (10 g) fresh cilantro, chopped, for garnish
- ½ cup (75 g) plain yogurt or coconut yogurt, for serving
Instructions
- Heat the oil in a large pot (5–6 quart) over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until softened, about 8 minutes.
- Add the garlic, ginger, curry powder, turmeric, cumin, coriander, and cayenne (if using). Stir constantly for 1 minute until fragrant.
- Add the chicken pieces and cook, stirring, until they are no longer pink on the outside, about 5 minutes.
- Pour in the chicken broth and add the rinsed lentils and diced apple. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.
- Uncover and simmer for another 10 minutes, until the lentils are tender and the chicken is cooked through. Check that the chicken reaches a safe minimum internal temperature of 165°F (74°C) using a food thermometer.
- Stir in the coconut milk and lemon juice. If using any of the optional additions (green chilies, tamarind, garam masala, smoked paprika, or fish sauce), add them now. Season with salt and pepper to taste.
- Simmer gently for 5 more minutes to blend flavors. Serve hot, garnished with cilantro and a dollop of yogurt if desired.
Tips
- Balance heat: If you add fresh chilies, start with one and taste before adding more. The heat will intensify as the soup sits.
- Lentil texture: Red lentils break down and thicken the soup. If you prefer a chunkier texture, use brown or green lentils and increase the simmering time to 30 minutes.
- Make it vegetarian: Swap the chicken for 2 cups (300 g) of canned chickpeas, drained and rinsed, and use vegetable broth. Omit the fish sauce. The soup will still be satisfying and protein-rich.
- Common mistake: Don’t skip the apple—it adds a subtle sweetness that balances the spices. If you don’t have a fresh apple, use ½ cup (120 ml) unsweetened applesauce.
Serving Suggestions
Serve mulligatawny with steamed basmati rice or warm naan bread for dipping. A side of cucumber raita (yogurt with shredded cucumber and mint) cools the heat. For a heartier meal, top with crispy fried onions or a spoonful of mango chutney.
Variations
- South Indian twist: Add 1 teaspoon of black mustard seeds and 10 fresh curry leaves with the onions, and finish with a splash of coconut vinegar.
- Smoky version: Use smoked paprika and add ½ teaspoon of liquid smoke (or use smoked chicken).
- Seafood mulligatawny: Replace chicken with 1 lb (450 g) of peeled shrimp and add them in the last 5 minutes of cooking, until pink and opaque. Reduce cooking time accordingly.
- Extra-vegetable: Add 1 cup (150 g) of diced sweet potato or butternut squash with the carrots for more body.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The soup will keep for up to 4 days. Reheat on the stovetop over medium heat, stirring frequently, until steaming (at least 165°F / 74°C). You can also microwave individual portions in 1-minute intervals, stirring between. The soup thickens as it sits; add a splash of broth or water when reheating to loosen it. Freeze for up to 3 months in freezer-safe containers, leaving 1 inch of headroom.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, but breast meat can dry out if simmered too long. Add it in step 3 and cook only until no longer pink, then proceed. Check for doneness at 165°F (74°C) and remove from heat immediately.
What if I don’t have red lentils?
Use yellow split peas, but soak them for 30 minutes and increase the simmering time by 15–20 minutes. Or use 1 cup (200 g) of canned chickpeas for a quicker option—just add them in the last 10 minutes.
Is mulligatawny traditionally spicy?
Traditional recipes vary from mild to hot. The base here is mildly spiced; you can control the heat with cayenne and fresh chilies. Garam masala adds warmth, not necessarily heat.
Can I make this in a slow cooker?
Yes. Sauté the aromatics and chicken first, then transfer everything except the coconut milk and lemon juice to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Stir in coconut milk and lemon juice 15 minutes before serving.
What can I use instead of coconut milk?
For a lighter soup, use 1 cup (240 ml) of plain yogurt or heavy cream, but add it off the heat to prevent curdling. Or omit it entirely and add an extra cup of broth—the soup will be thinner but still flavorful.
How do I thicken the soup if it’s too thin?
Mash some of the lentils against the side of the pot with a spoon, or blend 1 cup of the soup in a blender and return it. You can also simmer uncovered for 10 more minutes to reduce.
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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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