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Chicken Mulligatawny soup served
Creamy, golden-hued chicken soup spiced with curry and softened with coconut milk

Chicken mulligatawny soup

Author: Flavelo
Recipes Soups
Mulligatawny ('pepper water') is a hybrid dish from the British Raj. The English liked soup (which wasn't customary in India), and Indian cooks spiced it for them. The result is a thick, curry-flavoured, apple-sweetened, filling chicken soup with rice. A true historical fusion.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 410 kcal
🌍 Cuisine Anglo-Indian

Ingredients

Equipment Needed

  • Pot
  • Grater

Allergen Information

⚠️ Celery
⚠️ Milk (if butter/cream used)

Instructions

1 ✓

Sauté the onion, celery and carrot in butter for approx. 5 minutes.

Tip: The base vegetables (sofrito) give it body.
2 ✓

Add the chicken, garlic and grated apple. Sprinkle with curry powder. Fry stirring for 2-3 minutes.

Tip: Always fry curry powder in fat so it doesn't taste powdery.
3 ✓

Pour in the stock, bring to the boil, then simmer for 15-20 minutes until the vegetables and chicken are tender.

Tip: The apple almost completely disintegrates, thickening the soup.
4 ✓

Stir in the coconut milk and cooked rice. Warm through (do not boil hard).

Tip: If you boil the rice in it, it releases starch and becomes like pottage. That's why it's better to add already cooked rice at the end.
5 ✓

Serve hot, sprinkled with coriander.

Tip: A drop of lemon juice at the end works wonders here too.

Recipe FAQ

Why add apple?
The acidity and sweetness of the apple balances the earthy taste of the curry powder. Don't skip it!
It became too thick.
Rice tends to absorb liquid whilst standing. Dilute with stock or water.

Ingredients

  • 300 g Chicken breast (diced)
  • 1 unit Green apple (peeled, grated)
  • 1 unit Onion (finely chopped)
  • 2 sticks Celery (chopped)
  • 2 units Carrots (diced)
  • 2 cloves Garlic (crushed)
  • 1 tbsp Curry powder (Madras type)
  • 1 dl Coconut milk (or cream)
  • 1 l Chicken stock
  • 100 g Cooked rice (to serve in soup)
  • 2 tbsp Butter or oil