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Mulligatawny Soup Recipe

Mulligatawny is a spicy, flavorful soup with Indian and British origins, translating from Tamil as "pepper water". It's a hearty, one-pot dish that blends Indian spices like curry powder, cumin, and turmeric with ingredients like lentils, chicken or vegetables, and often rice, apples, and coconut milk, creating a rich, creamy, and customizable comfort food. *Recipe image is AI generated.

Servings: 4 Prep: 15 min Cook: 30 min By: ndarmstaedter
Dinner Indian
Mulligatawny Soup

Ingredients

  • 1 lb Chicken
  • 2 ea Celery Stalks
  • 1 cup Carrot, Medium
  • 1 ea Gala Apple
  • 1 ea Onion
  • ½ cup Mango Chutney
  • ½ ea Bell Pepper
  • 1 tsp Curry
  • 2 tbsp Flour
  • 1 tsp Ginger, Powedered
  • ½ tsp cumin
  • 4 cup Chicken or Vegetable Stock
  • 1 tsp salt
  • 1 tsp black pepper
  • 3 tbsp Tomato Paste

Directions

  1. In a Dutch Oven or Soup Pot, finely dice the onion. Brown with 2 teaspoons oil or fat of choice.
  2. Dice all remaining vegetables, including the apple. Size dependent on preference. Set aside in one big bowl.
  3. Dice Chicken into 1-inch cubes or strips. Brown the chicken with the onions until almost done. 5 to 7 minutes. Salt and pepper to taste.
  4. Remove the Chicken from the pot and place in a bowl to cool.
  5. Brown all remaining vegetables with the remaining oil. Add oil if it begins to burn.
  6. Once the vegetables have begun to soften, toss all spices and flour into the pot and mix thoroughly. Let simmer for 1 minute on low.
  7. Add Tomato Paste to Pot and Mix thoroughly with the mixture. Let it caramelize for a short period of time, then mix in the Chicken/Onions, Chutney, and Broth. Heat to Boil.
  8. Once it boils, set the heat to simmer. Simmer for 15 to 20 minutes.
  9. Serve as soup, over rice, or with Pita. Enjoy!