📝 About This Recipe
Born from the fusion of British colonial tastes and South Indian culinary traditions, Mulligatawny—literally 'pepper water'—is the ultimate comforting stew. This version balances the earthy warmth of Madras curry powder with the sweetness of crisp apples and creamy coconut milk. It is a complex, golden-hued masterpiece that offers a symphony of textures, from tender chicken to protein-rich red lentils.
🥗 Ingredients
The Aromatics
- 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 or finely minced)
The Heart of the Soup
- 1.5 pounds Chicken Thighs (boneless, skinless, cut into bite-sized pieces)
- 1 large Granny Smith Apple (peeled, cored, and diced)
- 1/2 cup Red Lentils (rinsed thoroughly until water runs clear)
- 2 tablespoons Madras Curry Powder (mild or hot depending on preference)
- 1/2 teaspoon Ground Turmeric (for vibrant color)
- 6 cups Chicken Stock (low sodium, high quality)
- 1 can Full-Fat Coconut Milk (13.5 oz, shaken well)
- 1 tablespoon Tomato Paste
Finishing and Garnish
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 cup Basmati Rice (cooked, for serving)
- 2 tablespoons Toasted Sliced Almonds (for crunch)
👨🍳 Instructions
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1
In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat until it begins to foam.
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2
Add the diced onion, carrots, and celery. Sauté for 6-8 minutes until the vegetables have softened and the onions are translucent.
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3
Stir in the minced garlic and grated ginger. Cook for just 1 minute until fragrant, being careful not to burn the garlic.
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4
Add the chicken pieces to the pot. Cook for 4-5 minutes, stirring occasionally, until the chicken is browned on the outside.
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5
Stir in the curry powder, turmeric, and tomato paste. Toast the spices with the meat and vegetables for 2 minutes to unlock their essential oils; the mixture should look dark and smell intense.
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6
Add the diced apple and the rinsed red lentils. Stir to coat them thoroughly in the spice mixture.
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7
Pour in the chicken stock. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot—this is where the flavor lives!
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8
Bring the soup to a boil, then immediately reduce the heat to low. Cover and simmer gently for 25-30 minutes, or until the lentils have broken down and the chicken is tender.
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9
Stir in the coconut milk. Let the soup simmer uncovered for another 5 minutes to thicken slightly and allow the flavors to meld.
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10
Turn off the heat. Stir in the fresh lemon juice—this acidity is crucial to balance the richness of the coconut and spices.
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11
Taste and season with salt and black pepper as needed. If the soup is too thick, add a splash more stock.
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12
To serve, place a small mound of warm basmati rice in the center of a bowl, ladle the soup around it, and garnish generously with cilantro and toasted almonds.
💡 Chef's Tips
Use Red Lentils specifically, as they break down during cooking to create a naturally thick, velvety texture without needing flour. Don't skip the apple; it provides a subtle tartness and sweetness that defines a true Mulligatawny. If you prefer a smoother soup, you can remove the chicken and pulse a portion of the soup with an immersion blender before adding the meat back in. For a vegetarian version, swap the chicken for roasted cauliflower and use vegetable stock. Make this a day in advance if possible; like most stews, the flavors deepen and improve after a night in the fridge.
🍽️ Serving Suggestions
Warm garlic naan or paratha is perfect for scooping up the thick broth. A dollop of Greek yogurt or raita on top can help cool the palate if you used a spicy curry powder. Pair with a crisp, off-dry Riesling or a cold Lager to cut through the rich spices. A side of mango chutney adds an extra layer of authentic sweet-and-savory contrast. Serve with a simple cucumber and red onion salad dressed in vinegar to provide a refreshing crunch.