Description
Mulligatawny Soup is a flavorful, comforting Indian-inspired chicken soup featuring tender browned chicken simmered with aromatic spices, vegetables, rice, and creamy coconut milk. This rich, mildly spiced dish is perfect for an easy weeknight dinner or a special gathering.
Ingredients
Chicken and Spices
- 1 pound boneless chicken (breast or thighs, sliced into short, thin strips)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 2 teaspoons garam masala (divided)
- 1 pinch cayenne pepper
- 1/2 teaspoon salt
- 1 tablespoon flour (for chicken coating)
Vegetables and Aromatics
- 1 small/medium onion, chopped
- 2 ribs celery, chopped
- 1 carrot, peeled and chopped
- 2 cloves garlic, minced
Spices and Thickening
- 1 tablespoon garam masala
- 2 teaspoons curry powder (mild or hot)
- 1 tablespoon flour (for roux)
Liquids and Other Ingredients
- 3 tablespoons olive or coconut oil (divided usage)
- 1 quart chicken broth
- 1/2 cup uncooked white rice
- 1 sweet-tart apple (such as Granny Smith or Honeycrisp, peeled and grated)
- 14 ounce can coconut milk (well shaken)
- Salt and pepper to taste
Instructions
- Heat Oil and Brown Chicken: Heat 1 tablespoon oil in a 4-5 quart stock pot or Dutch oven over medium heat until shimmering. Toss chicken pieces with ground cumin, ground coriander, 2 teaspoons garam masala, cayenne pepper, 1/2 teaspoon salt, and 1 tablespoon flour to coat evenly. Add the chicken to the pot and brown on all sides until fully cooked. Remove chicken from pot and set aside.
- Sauté Vegetables: Add another tablespoon of oil to the pot at medium heat. Once shimmering, add chopped onion, celery, and carrot. Sauté until vegetables are soft. Add minced garlic and sauté for about one minute until fragrant.
- Create Spice Paste and Roux: Push the vegetables to one side of the pot. Add the remaining tablespoon of oil to the bare spot. Sprinkle 1 tablespoon garam masala, 2 teaspoons curry powder, 1 tablespoon flour, and a generous pinch of salt over the oil. Stir to form a fragrant paste, then mix it with the vegetables. Cook briefly to bloom the spices. Add a small amount of chicken broth and stir to smooth out any lumps from the roux.
- Add Stock and Rice: Pour the remaining chicken broth into the pot. Increase heat to medium-high and bring soup to a gentle boil. Add the uncooked white rice and reduce heat to medium-low. Partially cover the pot and cook for 15 minutes.
- Add Apple and Chicken: Grate the peeled apple directly over the soup to capture all juices and stir in. Add reserved cooked chicken pieces. Cook for an additional 5 minutes. Taste and adjust salt as needed.
- Add Coconut Milk and Finish: Turn heat to low and stir in the well-shaken can of coconut milk thoroughly. Heat through gently without boiling. Conduct a final taste test and season with salt and pepper to your preference. Serve hot.
Notes
- Use chicken breast for lean meat or thighs for more flavor and moisture.
- Curry powder can be adjusted to mild or hot based on taste preference.
- Grating the apple directly into the soup adds natural sweetness and prevents waste.
- This soup thickens as it cools; reheat gently with extra broth if needed.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit chicken.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-inspired
