Mulligatawny (from the Tamil words milagu thanni, meaning "pepper water") is a fusion of British and South Indian cuisines. This luxurious soup combines chicken, lentils or rice, apples, and spices, creating a creamy, curry-scented broth with sweet and savory undertones.
In a large pot, melt butter over medium heat.
Add onion, carrots, and celery. Cook 5–7 minutes until softened.
Stir in garlic, ginger, and spices (curry powder, cumin, turmeric). Toast for 1 minute until fragrant.
Add chopped apple, lentils (or pre-cooked rice), and chicken broth.
Bring to a boil, then reduce to low and simmer for 15–20 minutes, until lentils and apples are soft.
Add shredded chicken to the pot.
For a smoother texture, use an immersion blender to blend part (or all) of the soup before adding chicken.
Simmer for 5 more minutes to warm through.
Stir in coconut milk or cream and lemon juice.
Adjust seasoning with salt and pepper to taste.
Keep warm — do not boil once cream is added.
Ladle into bowls.
Top with fresh cilantro, a swirl of cream or coconut milk, and a few spoonfuls of steamed rice if desired.
Serve with naan, pita, or crusty bread.
Make vegetarian with chickpeas and vegetable broth
Add a green chili for extra heat
Blend until silky smooth or leave chunky for texture
Drink:
Gewürztraminer or off-dry Riesling
Mango lassi or spiced chai
Sparkling water with lemon and mint
4 servings