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Mulligatawny soup with chicken
Classic Mulligatawny soup with chicken and coconut milk

Creamy Chicken Mulligatawny Soup

Author: Flavelo
Recipes Soups
Mulligatawny ('pepper water') is a hybrid dish from the British Raj era. The English loved soup (which wasn't a custom in India), so Indian cooks spiced it up for them. The result is a thick, curry-flavored, hearty chicken soup sweetened with apples and served 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 Indian-British

Ingredients

Equipment Needed

  • Pot
  • Grater

Allergen Information

⚠️ Celery
⚠️ Tree Nuts (Coconut)

Instructions

1 ✓

Sauté the onion, celery, and carrots in butter for about 5 minutes.

Tip: The vegetable base gives the soup body.
2 ✓

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

Tip: Always bloom curry powder in fat to remove the dusty raw taste.
3 ✓

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

Tip: The apple will disintegrate, naturally thickening the soup.
4 ✓

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

Tip: Adding pre-cooked rice at the end prevents it from releasing too much starch and turning the soup into porridge.
5 ✓

Serve hot, garnished with cilantro.

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

Recipe FAQ

Why add apple?
The acidity and sweetness of the apple counterbalance the earthy curry powder. Don't skip it!
It's too thick.
Rice tends to absorb liquid as it sits. Thin it out with broth or water.

Ingredients

  • 10 oz Chicken Breast (cubed)
  • 1 whole Green Apple (peeled and grated)
  • 1 whole Onion (finely chopped)
  • 2 stalk Celery (chopped)
  • 2 whole Carrots (diced)
  • 2 clove Garlic (crushed)
  • 1 tbsp Curry Powder (Madras style)
  • 1/2 cup Coconut Milk (or Heavy Cream)
  • 4 cup Chicken Broth
  • 1/2 cup Cooked Rice (for serving)
  • 2 tbsp Butter or Oil