📝 About This Recipe
Born from the fusion of British colonial tastes and South Indian spices, Mulligatawny—literally 'pepper water'—is a luxurious, golden-hued soup that defined an era. This version balances the heat of Madras curry powder with the sweetness of crisp apples and the creamy richness of coconut milk. It is a soul-warming bowl that offers a complex symphony of textures, from tender shredded chicken to hearty red lentils.
🥗 Ingredients
The Aromatics & Base
- 2 tablespoons Unsalted Butter (or ghee for a more authentic depth)
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and diced into 1/4-inch cubes)
- 2 pieces Celery Stalks (finely diced)
- 1 large Granny Smith Apple (peeled, cored, and diced)
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (grated)
Spices & Pantry
- 1.5 tablespoons Madras Curry Powder (mild or hot depending on preference)
- 1/2 teaspoon Ground Turmeric
- 2 tablespoons All-purpose Flour (to thicken the base)
- 1/2 cup Red Lentils (rinsed thoroughly)
- 6 cups Chicken Stock (high quality, low sodium)
- 1 tablespoon Tomato Paste
Proteins & Finishing
- 1 lb Chicken Breast or Thighs (boneless, skinless, cut into 1/2-inch bite-sized pieces)
- 1/2 cup Coconut Milk (full fat for creaminess)
- 1 tablespoon Lemon Juice (freshly squeezed)
- Kosher Salt & Black Pepper (to taste)
For Garnish
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 cup Cooked Basmati Rice (optional, to add to the bowl)
- 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 onions are translucent and the vegetables have softened slightly.
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3
Stir in the diced apple, minced garlic, and grated ginger. Cook for another 2 minutes until the aromatics are fragrant and the apple begins to soften.
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4
Sprinkle the curry powder, turmeric, and flour over the vegetable mixture. Stir constantly for 1-2 minutes to 'toast' the spices and cook out the raw flour taste.
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5
Slowly pour in the chicken stock while whisking or stirring vigorously to ensure the flour incorporates without forming lumps.
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6
Add the rinsed red lentils and the tomato paste. Stir well to combine and bring the liquid to a gentle boil.
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7
Reduce the heat to low, cover the pot, and simmer for 15 minutes. The lentils should start to break down and thicken the soup naturally.
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8
Add the chicken pieces to the pot. Cover and continue to simmer for an additional 15-20 minutes, or until the chicken is cooked through and tender.
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9
For a smoother texture, you can remove a cup of the soup (avoiding the chicken) and blend it, then return it to the pot, though a chunky rustic texture is traditional.
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10
Stir in the coconut milk and let it heat through for 2-3 minutes. Do not let the soup reach a rolling boil once the coconut milk is added to prevent curdling.
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11
Add the lemon juice to brighten the flavors. Taste and season generously with salt and black pepper.
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12
To serve, place a small mound of warm basmati rice in the center of each bowl and ladle the hot soup over it. Garnish with fresh cilantro and toasted almonds.
💡 Chef's Tips
If the soup becomes too thick as it sits, thin it with a splash of extra chicken stock or water. For a vegetarian version, substitute the chicken with chickpeas and use vegetable stock. Using a tart apple like Granny Smith is crucial as it provides a necessary acidic counterpoint to the earthy spices. Don't skip the lemon juice at the end; it acts as a 'key' that unlocks all the complex layers of the curry powder. Toasting your almonds in a dry pan for 2 minutes before garnishing adds a professional smoky depth.
🍽️ Serving Suggestions
Serve with warm, buttery Garlic Naan or a crusty piece of sourdough for dipping. A side of mango chutney provides a lovely sweet-and-sour contrast to the savory soup. Pair with a crisp, cold Riesling or a light Pale Ale to cut through the spice. A dollop of Greek yogurt or raita on top can help mellow the heat for sensitive palates.