Mulligatawny Soup
Mulligatawny Soup is the kind of bowl that makes a crisp fall evening feel instantly cozy. This recipe brings together tender chicken, sweet carrots, tart apple, and fragrant curry powder in a creamy coconut milk broth. It has Indian-inspired roots and a flavor that is bold without being overwhelming. The spices warm you up while the coconut milk keeps every spoonful silky and smooth. Best of all, everything happens in one pot in about 40 minutes, making it a great fit for busy weeknights and slow weekend dinners alike.
Equipment
- Large pot A heavy enameled Dutch oven works best for even heat
- Cutting board
- Chef's knife 8-inch chef's knife recommended
- Wooden spoon
- Measuring cups
- Measuring spoons
- Immersion blender (optional) For a thicker, creamier texture
Ingredients
- 1 lb chicken 455g, cubed into 1-inch bite-sized pieces
- 1 onion chopped into small pieces
- 2 carrots sliced into thin rounds, about 1/4 inch thick
- 1 apple diced; a tart variety like Granny Smith works best
- 4 cups chicken broth 960ml
- 1 cup coconut milk 240ml, full-fat recommended for richness
- 2 tbsp curry powder Madras-style recommended
- 2 tbsp olive oil
- salt to taste
For Serving (Optional)
- fresh cilantro or parsley chopped, for garnish
- sandwich bread or buttermilk cornbread for serving alongside
- plain yogurt or sour cream for serving alongside
Instructions
- Gather all ingredients and tools on the counter. Cube the chicken into 1-inch pieces, chop the onion, slice the carrots into 1/4-inch rounds, and dice the apple. Measure out the broth, coconut milk, curry powder, and olive oil.
- Heat olive oil in a large pot over medium heat. Add onion and cook 3-4 minutes until soft and translucent. Add carrots and apple, sautéing another 5 minutes until carrots start to soften and apple releases its aroma.
- Add cubed chicken and sprinkle with curry powder. Stir well to coat evenly. Cook 5-7 minutes, stirring occasionally, until chicken is no longer pink on the outside and curry powder is toasted and fragrant.
- Pour in chicken broth and coconut milk, stirring gently and scraping up browned bits from the bottom. Bring to a gentle boil, then reduce heat to low and simmer 15-20 minutes until chicken is fully cooked and carrots are tender.
- Taste and add salt as needed. Stir to distribute seasoning. Ladle into bowls, ensuring each serving has plenty of chicken and vegetables. Serve hot.
Notes
- Use a tart apple like Granny Smith for a balanced sweet and tart flavor that complements the curry powder.
- Do not skip toasting the curry powder with the chicken, as it enhances the aroma of the spices.
- Cut the carrots and apple into similar-sized pieces so they cook evenly.
- If the soup thickens too much, add a splash of extra chicken broth to adjust the consistency.
- Taste and adjust the salt gradually to avoid overseasoning.
- Keep the simmer gentle, since a hard boil can make the chicken tough.
- For a vegetarian version, swap the chicken for chickpeas or lentils and use vegetable broth.
- For a spicier kick, add a pinch of cayenne pepper or a chopped chili when adding the curry powder.
- Store in the refrigerator for up to 4 days or freeze in airtight containers for up to 3 months. Thaw frozen soup in the fridge overnight before reheating.
- For a creamier texture, use an immersion blender to blend half the soup directly in the pot.
Nutrition
Serving: 1BowlCalories: 280kcalCarbohydrates: 18gProtein: 18gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 600mgPotassium: 450mgFiber: 3gSugar: 7gVitamin A: 60IUVitamin C: 10mgCalcium: 4mgIron: 10mg
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