Chicken Mulligatawny Soup with Curry and Apple

Name: Chicken Mulligatawny Soup with Curry and Apple
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 1½ lbs (680 g) boneless, skinless chicken thighs, patted dry, cut into bite-size pieces (about 1–1.5 inches); 2 tbsp (30 ml) olive oil; 1 whole (150 g) medium yellow onion, finely diced; 2 stalks (100 g) celery stalks, finely diced; 1 whole (120 g) large carrot, diced small; 3 cloves (15 g) garlic cloves, minced; 1 tbsp (12 g) fresh ginger, minced; 2½ tbsp (18 g) curry powder; ½ tsp (2½ g) ground turmeric; 6 cups (1440 ml) unsalted chicken broth; 1 can (13.5 oz) (400 ml) full-fat coconut milk; 1 whole (150 g) Granny Smith apple, peeled, cored, and diced small; ½ cup (100 g) long-grain white rice, rinsed; 1 tsp (5 g) kosher salt; ½ tsp (1 g) freshly ground black pepper; 2 tbsp (30 ml) fresh lemon juice; ¼ cup (8 g) fresh cilantro, roughly chopped (optional)

From the MyKitchenBank Kitchen

A warming, aromatic Anglo-Indian soup that combines tender chicken thighs, warm curry spices, and sweet apple in a rich coconut broth. Mulligatawny—meaning "pepper water" in Tamil—is traditionally flavored with curry powder and balanced with the subtle sweetness of apple and coconut milk. This version includes rice for heartiness and is finished with a squeeze of fresh lemon juice for brightness.

Prep: 20 min
Cook: 45 min
Wait: 5 min
Total: 1 hr 10 min
Makes: 6 servings (about 9 cups total)

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Ingredients

6 servings

1½ lbs (680 g) boneless, skinless chicken thighs, patted dry, cut into bite-size pieces (about 1–1.5 inches)
2 tbsp (30 ml) olive oil
1 whole (150 g) medium yellow onion, finely diced
2 stalks (100 g) celery stalks, finely diced
1 whole (120 g) large carrot, diced small
3 cloves (15 g) garlic cloves, minced
1 tbsp (12 g) fresh ginger, minced
2½ tbsp (18 g) curry powder
½ tsp (2.5 g) ground turmeric
6 cups (1440 ml) unsalted chicken broth
1 can (13.5 oz) (400 ml) full-fat coconut milk
1 whole (150 g) Granny Smith apple, peeled, cored, and diced small
½ cup (100 g) long-grain white rice, rinsed
1 tsp (5 g) kosher salt
½ tsp (1 g) freshly ground black pepper
2 tbsp (30 ml) fresh lemon juice
¼ cup (8 g) fresh cilantro, roughly chopped (optional)

Equipment (6)

Large heavy-bottomed pot or Dutch oven (5–6 quart)
Cutting board
Chef's knife
Wooden spoon
Measuring cups and spoons
Meat thermometer (optional but recommended)

Steps

Before you start

Pat chicken thighs dry with paper towels so they brown properly
Peel and chop all vegetables before you start cooking
Have chicken broth measured and ready to add
Read through the entire recipe to understand the flavor-building steps

1
Brown the chicken
- Heat olive oil in a large pot over medium-high heat.
- Once shimmering, add the chicken pieces in a single layer and cook undisturbed for 3–4 minutes until golden on one side.
- Stir and cook another 2–3 minutes until lightly browned on most sides (the chicken doesn't need to be fully cooked through).
- Remove chicken to a plate and set aside.
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Ready when: Chicken is light golden brown on most sides
Tip: Patted-dry chicken browns much better than wet chicken. Don't crowd the pot—you want a good sear, not steaming.
2
Build the base
- In the same pot, reduce heat to medium.
- Add the diced onion, celery, and carrot.
- Stir and cook for 4–5 minutes until softened and fragrant.
- Add the minced garlic and ginger, stirring constantly for about 1 minute until the raw smell fades.
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Ready when: Vegetables are soft and translucent at the edges; garlic and ginger smell fragrant
Tip: Don't skip the minute of cooking garlic and ginger—it mellows their raw bite and deepens the flavor.
3
Bloom the spices
- Add the curry powder and turmeric to the vegetable mixture.
- Stir constantly for 1–2 minutes, coating the vegetables and heating the spices.
- You'll smell the curry powder become fragrant and toasty—this is blooming, which builds deeper flavor.
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Ready when: Spices smell warm and fragrant; no raw powder taste when you smell the pot
Tip: Blooming spices in fat releases their essential oils and prevents a raw spice flavor in the finished soup.
4
Add broth and return chicken
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot with a wooden spoon.
- Return the browned chicken to the pot, stirring to combine.
- Increase heat to medium-high and bring to a gentle simmer.
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Ready when: Liquid simmers gently with small bubbles breaking the surface
Tip: Scraping up those browned bits (fond) dissolves them into the broth, adding rich, savory depth.
5
Add coconut milk and rice
- Pour in the coconut milk and stir to combine.
- Add the rinsed rice, stirring to distribute it evenly throughout the soup.
- Reduce heat to medium and maintain a gentle simmer, stirring occasionally to prevent rice from sticking to the bottom.
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Ready when: Soup is simmering gently; rice is visible throughout
Tip: Stir occasionally during cooking to keep rice from clumping and sticking to the pot bottom.
6
Cook until rice is tender
- Simmer uncovered for 15–18 minutes, stirring occasionally.
- The rice should be tender and cooked through, the chicken fully cooked and tender, and the soup should have thickened slightly from the rice starches.
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Ready when: Rice grains are soft and translucent; chicken is tender when pierced with a fork; soup has thickened slightly
Tip: If rice is still firm after 15 minutes, add a splash of broth and cook a few minutes longer. Overcooking rice is better than undercooked rice in soup.
7
Add apple and finish
- Stir in the diced apple, salt, and black pepper.
- Simmer for another 3–4 minutes until the apple is just tender but still holds its shape.
- Remove from heat and stir in the fresh lemon juice.
- Taste and adjust seasoning with salt and pepper as needed.
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Ready when: Apple is just tender; lemon juice is fully incorporated
Tip: Add the apple near the end so it doesn't become mushy. The lemon juice brightens the rich, spiced broth.
8
Serve
- Ladle the soup into bowls, making sure each serving gets chicken, rice, and vegetables.
- Garnish with fresh cilantro if desired.
- Serve hot.
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Tip: Fresh cilantro adds a bright, herbaceous note that complements the warm spices beautifully.

Good to know

Tips

Mulligatawny's character comes from balancing warm spices, sweetness, and acidity. The apple and lemon juice are essential—don't skip them.
Use full-fat coconut milk, not the light version or coconut water, for the rich, creamy mouthfeel that defines this soup.
Curry powder quality varies widely. If yours is old or tastes dusty, replace it—fresh curry powder makes a noticeable difference.
The soup thickens slightly as it cools due to rice starch. If you prefer a thinner consistency, thin with a bit of broth when reheating.

Make ahead

Prepare the soup through the end of step 6 (before adding the apple). Cool completely, then refrigerate in an airtight container for up to 3 days. To finish, reheat gently over medium heat, then add fresh apple and lemon juice as in step 7.

Storage & reheating

Room temperature (up to 2 hours): Keep covered. Refrigerator (up to 3 days): Store in an airtight container. Reheat gently over medium heat, adding a splash of broth if it has thickened. Freezer (up to 2 months): Freeze the soup without the lemon juice and cilantro. Thaw overnight in the fridge, then reheat gently and finish with fresh lemon juice and apple if desired.

Substitutions

curry powder → 2 tbsp (14 g) garam masala mixed with 1 tsp (2.5 g) ground coriander. This blend offers a more aromatic, complex spice profile than curry powder alone, though the flavor will be slightly different and more intensely warm.
Granny Smith apple → 1 ripe pear, peeled, cored, and diced. Pear adds a similar sweetness and texture, though it is slightly softer and more delicate. Add it in the last 2 minutes of cooking.
full-fat coconut milk → 1 cup (240 ml) heavy cream or Greek yogurt stirred in at the end. This creates a creamier soup without the coconut flavor. Add cream and lemon juice at the same time, then warm through without boiling if using yogurt.
boneless, skinless chicken thighs → 1.5 lbs (680 g) boneless, skinless chicken breasts, cut into bite-size pieces. Breasts are leaner and cook faster (12–15 minutes total). Watch carefully so they don't dry out; reduce overall simmer time after adding broth.