Mulligatawny: Chicken Apple Curry Soup
Choose Granny Smith apples for your chicken apple mulligatawny soup. You need a firm, tart fruit to provide a sharp contrast to the rich curry spices. Put back any apples that feel soft or mealy, as these will break down too quickly and lose their structure during the 18–20 minutes of simmering.
This Indian soup combines 450 g of chicken breast with carrots, celery, and long-grain white rice. Toast the curry powder in oil for no longer than 1 minute to avoid a bitter edge. Stir in coconut milk and fresh lemon juice at the end to achieve a silky texture and a gentle finish. The result is a hearty, savoury bowl that takes 1 hour 15 minutes from preparation to table.
Mulligatawny: Chicken Apple Curry Soup
Recipe cardIngredients
Watch how it's made
Instructions
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Sauté the vegetables
Heat the oil in the stockpot over medium heat. Add the chopped onion, sliced carrots and celery. Sauté for 4–5 minutes until the onion turns translucent and the vegetables soften to build a flavour base.
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Cook the aromatics
Add the minced garlic to the pot. Cook for 1 minute while stirring constantly. This prevents the garlic from sticking and burning, which would make the soup bitter.
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Toast the spices
Sprinkle in the curry powder, ground black pepper, salt and optional chilli flakes. Stir and toast for 1 minute. The spices should become fragrant to ensure their oils are fully released.
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Brown the chicken
Toss in the chicken cubes. Cook for 3–4 minutes until they are lightly browned on all sides. This seals the meat to maintain juiciness during the simmer.
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Simmer the soup
Pour in the chicken broth and bring it to a gentle simmer. Add the diced apple and uncooked rice. Reduce the heat to low and cover the pot.
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Check the grains
Simmer for 18–20 minutes. Check that the rice is tender and the chicken is cooked through. Add a few more minutes of simmering if the grains require more time to soften.
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Finish with cream
Stir in the coconut milk. Warm the soup for 3 minutes to integrate the richness. Taste and adjust the seasoning before adding the fresh lemon juice for a bright finish.
Toast the spices in the oil for no longer than 1 minute. If you smell a burnt aroma or see the powder darken too quickly, it has scorched. Burnt curry powder creates a bitter edge that overpowers the delicate apple flavour.
Substituting the Apple
Use a firm pear if Granny Smith apples are unavailable. This change maintains the sweet and tart contrast against the savoury curry spices. Do not omit the fruit entirely, as the acidity is necessary to balance the richness of the coconut milk and the salt in the chicken broth.
What to serve with it
Pair this soup with warm naan or a crusty bread roll to make it a satisfying meal. You can also serve it over a small scoop of herbed rice. For a silky finish, add a dollop of plain Greek yogurt or a swirl of extra coconut milk on top.
Storing and reheating
Cool the soup to room temperature and store in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions for up to 3 months. Thaw overnight in the fridge and reheat on the stove with a splash of broth for consistency.
Nutrition per serving
- Calories
- 345
- Protein
- 22.4 g
- Carbs
- 28.1 g
- Fat
- 16.8 g
- Fiber
- 3.2 g
- Sugar
- 6.5 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
What is chicken mulligatawny soup made of?
It consists of chicken, aromatic curry spices, and rice. This specific version incorporates Granny Smith apples for sweetness and coconut milk for a creamy texture, finished with fresh lemon juice to brighten the savoury flavours.
Can mulligatawny soup be made with apples?
Yes, apples are a traditional addition. They provide a tart sweetness that cuts through the heavy spices and coconut milk, creating a balanced profile that distinguishes this soup from a standard curry.
What ingredients go into mulligatawny soup?
The core ingredients are chicken, onion, carrots, celery, garlic, and curry powder. These are simmered in chicken broth with white rice and apple, then enriched with coconut milk and lemon juice before serving.
About the author
Mary C. Rivero
Mary C. Rivero specializes in comforting home‑cooked meals, from hearty pastas and sheet‑pan dinners to quick weeknight snacks. Her recipes feature clear, step‑by‑step directions and practical tips, helping readers create flavorful dishes with confidence and ease.
