Mulligatawny Chicken

Mulligatawny is a classic Anglo-Indian soup known for its warm, complex spice profile. This version balances savory chicken thighs and earthy lentils with the bright acidity of unfiltered apple cider and sweet diced apples. The curry powder infuses the broth with depth, while celery and carrots add subtle sweetness and texture. It is a hearty, aromatic dish perfect for chilly evenings or when you need a soothing, home-cooked comfort meal. The combination of tender vegetables, soft lentils, and rich chicken creates a satisfying bowl that is both nourishing and flavorful. Serve it hot, garnished with fresh herbs, for a restaurant-quality experience at home.

Cooking Method: Stewing

Cuisine: Indian

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 629.2

Dietary: Gluten-free

Description

Mulligatawny is a classic Anglo-Indian soup known for its warm, complex spice profile. This version balances savory chicken thighs and earthy lentils with the bright acidity of unfiltered apple cider and sweet diced apples. The curry powder infuses the broth with depth, while celery and carrots add subtle sweetness and texture. It is a hearty, aromatic dish perfect for chilly evenings or when you need a soothing, home-cooked comfort meal. The combination of tender vegetables, soft lentils, and rich chicken creates a satisfying bowl that is both nourishing and flavorful. Serve it hot, garnished with fresh herbs, for a restaurant-quality experience at home.

Ingredients

1 tablespoon Oil
8 Chicken Thighs
2 md Onions; finely diced
2 Celery Stalks; chopped
1 md Carrot; sliced
2 tablespoon Curry powder
3 cup Water
3 cup Unfiltered apple cider
1/3 cup Dried lentils
1 lb Potatoes; peeled and diced
1 teaspoon Dried dill
1 cup Peeled and chopped apples
1 cup Plain yogurt
12 Sprigs Fresh coriander
to taste Salt
to taste Cayenne pepper

Directions

1
Heat the oil in a large soup pot over medium heat.
2
Add the chicken thighs, onions, celery, carrots, and curry powder to the pot.
3
Cook for 15 minutes, stirring occasionally, until the chicken is browned and vegetables are softened.
4
Stir in the water, apple cider, salt, cayenne pepper, and dried lentils.
5
Cover the pot and simmer for 30 minutes.
6
Add the diced potatoes and dried dill, then replace the lid.
7
Continue cooking for another 10 minutes, or until the potatoes are tender.
8
Remove the pot from heat and stir in the chopped apples and plain yogurt.
9
Ladle the soup into bowls and garnish with fresh coriander sprigs.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 629.2kcal

% Daily Value *
Total Fat 24.1g38%
Saturated Fat 6.0g30%
Cholesterol 160.0mg54%
Sodium 194.7mg9%
Total Carbohydrate 43.1g15%
Dietary Fiber 2.5g10%
Sugars 33.0g
Protein 53.1g107%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Add yogurt off the heat to prevent curdling.

Use yellow or green lentils for best texture.

Taste before adding salt, as chicken broth or cider may vary in sodium content.

Garnish with extra cilantro or a dollop of yogurt for added richness.

Keywords: mulligatawny, chicken soup, indian cuisine, lentils, curry powder, apple cider, comfort food, winter soup, spiced chicken, easy dinner, homemade soup, hearty meal, celery, carrots, potatoes, yogurt garnish, coriander, dill, slow cooked, family meal, warm spices

Read it online: https://www.chefs-mate.com/recipe/mulligatawny-chicken/