Description
Mulligatawny Chicken Soup is a fresh and authentic curry-spiced classic made with tender chicken, warming aromatics, gentle sweetness from apples, and a creamy coconut milk finish. Comforting, flavorful, and nourishing, this soup is easy enough for weeknights and special enough for guests.
Ingredients
- Boneless chicken thighs or breasts
- Neutral oil
- Onion
- Garlic
- Fresh ginger
- Curry powder
- Ground cumin
- Ground coriander
- Turmeric
- Apple
- Diced tomatoes
- Carrot
- Chicken broth
- Coconut milk
- Lemon juice
- Salt
- Black pepper
Instructions
- Heat oil in a large pot and sauté the diced onion until soft.
- Add garlic and ginger and cook until fragrant.
- Stir in curry powder, cumin, coriander, and turmeric and bloom briefly.
- Add chicken pieces and cook until lightly opaque.
- Stir in apple, tomatoes, and carrot.
- Pour in chicken broth, bring to a gentle boil, then reduce to a simmer.
- Simmer until chicken is tender and apples are soft.
- Stir in coconut milk and warm through.
- Season with salt, pepper, and lemon juice.
- Serve hot, optionally over rice with fresh herbs.
Notes
Blooming the spices in oil is key for deep flavor. Dice the apple finely so it melts into the soup and adds gentle sweetness without chunks.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Indian-Inspired