📝 About This Recipe
Born from the fusion of British colonial tastes and South Indian culinary traditions, Mulligatawny—literally 'pepper water'—is the quintessential Anglo-Indian soup. This version balances a rich, velvety chicken broth with aromatic Madras curry spices, tart Granny Smith apples, and creamy coconut milk for a complex flavor profile. It is a soul-warming dish that perfectly bridges the gap between a hearty European stew and a vibrant Indian curry.
🥗 Ingredients
The Aromatic Base
- 2 tablespoons Ghee or Unsalted Butter (for authentic richness)
- 1 large Yellow Onion (finely diced)
- 2 Carrots (peeled and small-diced)
- 2 Celery Stalks (finely chopped)
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (grated)
Spices and Flavoring
- 1.5 tablespoons Madras Curry Powder (mild or medium heat)
- 1/2 teaspoon Ground Turmeric
- 1 large Granny Smith Apple (peeled, cored, and finely diced)
- 1/4 cup Red Lentils (Masoor Dal) (rinsed well)
- 1 tablespoon Tomato Paste
The Liquids and Proteins
- 6 cups Chicken Stock (high-quality or homemade)
- 1 lb Chicken Thighs (boneless and skinless, cut into 1/2 inch cubes)
- 1/2 cup Full-Fat Coconut Milk (canned)
- 1/2 cup Basmati Rice (cooked, for serving)
Finishing Touches
- 1/4 cup Fresh Cilantro (chopped)
- 1 tablespoon Lemon Juice (freshly squeezed)
- Kosher Salt and Black Pepper (to taste)
👨🍳 Instructions
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1
In a large Dutch oven or heavy-bottomed pot, melt the ghee over medium heat until shimmering.
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2
Add the diced onions, 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 1 minute until fragrant, being careful not to burn the garlic.
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4
Add the diced apple and tomato paste. Cook for 2 minutes, stirring constantly to caramelize the tomato paste slightly.
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5
Sprinkle the curry powder and turmeric over the vegetables. Stir well for 1 minute to 'toast' the spices and release their essential oils.
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6
Pour in the chicken stock and add the rinsed red lentils. Use a wooden spoon to scrape any browned bits (fond) off the bottom of the pot.
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7
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 15 minutes.
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8
Add the cubed chicken thighs to the pot. Simmer, uncovered, for another 15-20 minutes until the chicken is cooked through and the lentils have broken down to thicken the soup.
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9
For a smoother texture, you can use an immersion blender to pulse the soup 3-4 times. This thickens the base while leaving plenty of chunky chicken and apple pieces.
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10
Stir in the coconut milk and the cooked basmati rice (if adding directly to the soup). Let it heat through for 2 minutes.
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11
Turn off the heat. Stir in the fresh lemon juice—this acidity is crucial for balancing the rich spices.
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12
Season generously with kosher salt and freshly cracked black pepper. Taste and adjust seasoning as needed.
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13
Ladle into warm bowls and garnish with a heavy sprinkle of fresh cilantro and an extra squeeze of lemon.
💡 Chef's Tips
Always use a tart apple like Granny Smith; sweet apples will disappear and lose the necessary acidic contrast. If the soup becomes too thick due to the lentils, simply whisk in an extra half-cup of stock or water. For a vegetarian version, substitute chicken with cauliflower and chickpeas, and use vegetable broth. Don't skip the lemon juice at the end; it 'wakes up' the earthy spices and cuts through the coconut milk creaminess. Toasting the curry powder in the fat before adding liquid is the secret to a deep, professional-grade flavor profile.
🍽️ Serving Suggestions
Serve with warm, buttery Garlic Naan or crusty French bread for dipping. A side of mango chutney adds a delightful sweet-and-spicy kick to each spoonful. Pair with a crisp, cold Riesling or a light Pale Ale to complement the spice. Top with a dollop of Greek yogurt or raita if you prefer a milder, creamier finish. Serve as a starter for a traditional Anglo-Indian roast dinner or as a standalone main course.