Region Indian


  • 1 large onion (finely sliced)
  • 2 tablespoons butter
  • 500g chicken thigh fillets (trimmed of visible fat)
  • 1 tablespoon Indian-style curry powder (eg Madras, or see Edward Abbott's curry powder on this blog)
  • 2 tablespoons rice flour
  • 1 large Granny Smith apple (peeled, cored and seeds removed, and grated)
  • 1.5l (6 cups) chicken stock
  • 1 cup cooked basmati rice (cook 1/3 cup of rice the day before and refrigerate)
  • 1/4 cup coconut milk (optional)
  • juice of 1 lemon
  • cayenne pepper (or chilli powder), to taste
  • chopped mint or parsley, and natural yoghurt (optional), to serve


Mulligatawny is a curried soup. Rice was originally served on the side but, over time, ended up as an ingredient in the soup. Coconut cream can be added for a richer version.

Serves 4


In a large saucepan sauté the onion in the butter over medium heat for 10–15 minutes until nicely browned. Be careful not to burn the butter. Add the chicken and cook gently, turning occasionally until the chicken starts to brown.
Sprinkle the curry powder and rice flour over the onion and chicken. Stir briefly, then add the apple and chicken stock. Simmer for 20 minutes or until the chicken is cooked and the apple is soft, stirring occasionally to prevent the soup from sticking to the base of the pan. Remove the chicken fillets and shred the meat.
Add the rice and cook gently for 10 minutes so that the rice absorbs some of the flavours.
Return the chicken to the pan and add the coconut cream, if using, along with the lemon juice and cayenne pepper to taste. Add 125 ml (1/2 cup) or more of water for the desired consistency, and cook over low heat for a few more minutes. Ladle the soup into shallow bowls and serve with the herbs and a dollop of yoghurt, if using.

This recipe appeared in the post Curry culture on January 14, 2013.

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