A Mulligatawny soup is a must-have in your spicy recipe repertoire.
This Indian chicken curry soup is a flavor experience and will warm up your body with comforting flavors.
Whether you warm your self up during cold nights or you just want comforting flavors, a homemade Mulligatawny soup recipe will be your best friend in any case.
This British-Indian soup is a healthy. Easy to recreate, the Indian soup recipe doesn’t have any special rules.
Just throw in all the ingredients, let it cook and submerge yourself into the flavor experience.
The spiced soup recipe is a balanced nutritious dish.
While there are many variations out there, it usually consists of the following ingredients:
I use boneless chicken but you can add bone in too.
Bone-in chicken adds more flavor to your dish.
You can skip the chicken all together if you want to make it meatless.
Rice which thickens the soup and lends a lovely consistency.
I tend to use Basmati Rice but you can use other long-grain rice varieties too.
Red Split Lentils add protein and healthy carbs to your soup.
Besides lentils are rich in fibers and you need those for your gut health.
I add some assorted vegetables.
You can add carrots, potatoes, sweet potatoes, cabbage, turnips, spinach, mustard greens, turnip greens, and celery stalks to enrich your soup.
I have picked a few for my stew but feel free to pimp it up your way.
I also add some aromatic Indian spices to turn the soup into perfection in itself.
AND I love to add an apple as it adds a certain depth of flavor to a mulligatawny dish (just as in my butternut squash soup). Don’t ever skip the apple!
My soup is garnished with a dollop of yogurt and sometimes with freshly cut cilantro.
I love a bowl full of Indian Mulligatawny lentil soup recipe with freshly baked homemade 30-minute dinner rolls.
Where did mulligatawny come from?
Mulligatawny soup sounds very Indian and its roots are in India’s past.
The soup was prepared for the British when they ruled the whole Indian subcontinent before the Indian independence in the 1940s.
The name and preparation came from the south Indian Milagu “soup”, which comes from the Tamil meaning pepper Water.
The Mulligatawny recipe is based on Indian cuisine.
The soup is also known as a chicken curry rice soup, an Indian curry soup or some people call it a curried chicken and rice soup.
Soups are not part of the Indian culture, however, dishes such as Pepper water, tomato water, aka rasam soups do make an appearance in the traditional regional cooking.
Mulligatawny is rather unknown in rural India and makes only an appearance in Hotel menus and in the cities as a modern dish.
That again proves that this Indian fusion export is a favorite in the English speaking western world!
Is the soup spicy?
As it is with any Indian based meal, it depends on your spice perspective.
What is spicy to one, might be mild to another.
My mulligatawny chicken curry soup is very mildly spiced from a westerners point of view.
From an Indian perspective, it’s plain bland.
Somebody who has never eaten spice before in his or her life will experience the chicken mulligatawny soup as spicy.
Remember, the amount of chili pepper used in a dish usually creates the heat in a meal.
If you don’t want any heat in your soup, simply skip the green chili pepper.
How to make Mulligatawny soup?
Prepare your own chicken curry soup recipe at home by following the simple straightforward steps to guide you.
Find the complete recipe with detailed ingredients and instructions further below.
Sautee your onion, green chili pepper, celery stalk, carrot and potato in olive oil.
Mix in the ginger and garlic as well as the curry powder and stir cook for a minute.
And throw in the chicken pieces and season with cumin, coriander, and turmeric.
Continue to pour in the tomato sauce, chicken stock, water and season with salt. Mix it all well over medium heat.
Also add the apple pieces, lentil, rice and bay leave, and mix.
Cook for 30 minutes over medium heat until all the ingredients are cooed through and you are left with a delicious soup.
Yes! Just prepare the soup as per recipe instructions and freeze. You can prepare smaller batches and place each in a Tupperware before freezing it.
My mulligatawny recipe is low carb and gluten-free.
I like my soup with a flatbread such as the Indian nan, the chapati, or a middle eastern flatbread such as the Lebanese flatbread. You can serve your mulligatawny stew also with any other regular bread.
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Mulligatawny Soup Recipe
- 1 Onion chopped
- 1 small Green Chili Pepper chopped
- 1.8 ounces Celery stalk sliced
- 1 small Carrot sliced
- 1 medium Potato diced
- 2 Tablespoon Olive Oil
- 1 Tablespoon Ginger + Garlic *see Notes
- 1 Tablespoon Curry Powder
- 1 Chicken Breast cut into bite-sized pieces
- 1 Teaspoon Turmeric Powder
- 1 Teaspoon Cumin Powder
- 1 Teaspoon Coriander Seed Powder
- 2 Tablespoon Tomato Puree
- Salt to taste
- 1/2 Teaspoon Black Pepper
- 2 1/2 cups Water
- 2 1/2 cups Chicken stock
- 1 Apple peeled and cut into cubes
- 2 small Bay leaves
- 1/2 cup Red Split Lentils aka Masoor dal
- 1/2 cup Rice
- 1 Tablespoon Yogurt
- Cilantro aka fresh Coriander
- Heat up a large soup pot with olive oil and sautee your onion, green chili pepper, celery and carrot.
- Continue to add in the potato and stir-fry for a minute.
- Reduce the heat and add in the ginger garlic paste (or finely chopped ginger and garlic) and the curry powder. Mix it all in.
- Add in the cut chicken and stir cook over high heat for a minute.
- Now you can throw in the turmeric, cumin, coriander powder and stir fry again.
- Continue to pour in the tomato puree, salt, and pepper and stir fry the whole content.
- Add the apple to the soup with the bay leave, lentils and rice.
- Mix the whole content well and cook for about 30 minutes over medium heat until the soup thickens and all the ingredients are cooked through.
- Serve hot with some yogurt and chopped cilantro as a garnish.
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The post, Mulligatawny soup, was first published on the 13th of November 2016 and has been updated with more info ever since.