📝 About This Recipe
Born from the fusion of South Indian flavors and British colonial tastes, Mulligatawny—literally 'pepper water'—is a masterclass in balanced complexity. This hearty version features tender chicken, earthy lentils, and a hint of sweetness from crisp apples, all enveloped in a rich, curry-infused broth. It is a soul-warming soup that offers a vibrant journey of textures and aromas in every spoonful.
🥗 Ingredients
The Aromatics & Base
- 3 tablespoons Unsalted Butter (or ghee for a more authentic, nutty flavor)
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and diced into 1/4 inch cubes)
- 2 pieces Celery Stalks (finely diced)
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (grated)
The Spice & Substance
- 1.5 tablespoons Madras Curry Powder (mild or hot depending on preference)
- 1 teaspoon Ground Cumin
- 1 pound Boneless Skinless Chicken Thighs (cut into 1/2 inch bite-sized pieces)
- 1 large Granny Smith Apple (peeled, cored, and diced small)
- 1/2 cup Red Lentils (rinsed thoroughly)
- 6 cups Chicken Stock (low-sodium, high quality)
- 1 tablespoon Tomato Paste
The Finish & Garnish
- 1/2 cup Full-Fat Coconut Milk (can substitute with heavy cream)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 cup Cooked Basmati Rice (for serving inside the soup)
- 2 tablespoons Toasted Sliced Almonds (for crunch)
👨🍳 Instructions
-
1
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat until it begins to foam.
-
2
Add the diced onions, carrots, and celery. Sauté for 6-8 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
-
3
Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant, being careful not to let the garlic brown.
-
4
Add the curry powder, cumin, and tomato paste. Stir constantly for 2 minutes to 'bloom' the spices and cook out the raw tomato taste; the mixture should look dark and smell intensely aromatic.
-
5
Add the chicken pieces to the pot. Stir to coat the chicken thoroughly in the spice paste and cook for 3-4 minutes until the outsides are no longer pink.
-
6
Stir in the diced apple and the rinsed red lentils. The apple provides a necessary tart-sweetness that defines a classic Mulligatawny.
-
7
Pour in the chicken stock. Increase the heat to medium-high and bring the liquid to a gentle boil.
-
8
Once boiling, reduce the heat to low, cover the pot partially, and simmer for 25-30 minutes. The lentils should be completely soft and starting to break down, which naturally thickens the soup.
-
9
Using a spoon, skim any foam that rises to the surface. Taste the broth and season with salt and black pepper as needed.
-
10
Stir in the coconut milk (or cream) and the cooked basmati rice. Let it simmer for another 5 minutes to allow the rice to absorb the flavors and the soup to reach a velvety consistency.
-
11
Remove the pot from the heat. Stir in the fresh lemon juice—this acidity is crucial to brighten the heavy spices.
-
12
Ladle the hot soup into deep bowls. Garnish generously with fresh cilantro and toasted sliced almonds for a professional finish.
💡 Chef's Tips
Always use red lentils rather than green or brown; red lentils dissolve more easily, creating the signature creamy texture without needing to puree the soup. If the soup becomes too thick upon standing (as the lentils and rice absorb liquid), simply thin it out with a splash of extra stock or water. For a deeper flavor profile, try roasting the chicken thighs separately before adding them to the soup. Don't skip the apple—it may seem unusual, but it provides the essential Victorian-era sweetness that balances the heat of the curry. Make this a day in advance if possible; like most spiced stews, the flavors deepen and harmonize beautifully after a night in the fridge.
🍽️ Serving Suggestions
Serve with warm, buttery Garlic Naan or a crusty baguette to soak up every drop of the broth. A dollop of Greek yogurt or plain raita on top can help cool the palate if you prefer a spicier curry powder. Pair with a crisp, off-dry Riesling or a cold Lager to complement the aromatic spices. A side of mango chutney adds an extra layer of authentic sweet-and-savory contrast. Finish the meal with a light cucumber and mint salad to provide a refreshing crunch against the hearty soup.