- Egg free
- Gluten free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Wheat free
- Shellfish free
- Seafood free
- No added sugar
- High in dietary fibre
- High in protein
- 1 serve veg or fruit
A fusion between Indian and English cuisines, mulligatawny chicken soup is full of wonderful and aromatic curry flavours.
- Serves6
- Cook time1 hour 20 minutes
- Prep time15 minutes
Ingredients
- 1 tbs vegetable oil
- 600g Coles RSPCA Approved Australian Chicken Thigh Fillets, cut into 2cm pieces
- 2 carrots, finely chopped
- 2 celery sticks, finely chopped
- 1 brown onion, finely chopped
- 3 garlic cloves, crushed
- 1 tsp finely grated ginger
- 1/4 cup (60g) mild Indian curry paste
- 20 fresh curry leaves
- 1 1/2 cups (200g) dried green lentils, rinsed, drained
- 5 cups (1.25L) chicken stock
- 300ml ctn light thickened cream
- Curry leaves, to serve
- Chilli flakes, to serve (optional)
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat half the oil in a large saucepan over medium-high heat. Cook chicken, in 3 batches, for 2 mins or until brown all over. Transfer to a bowl.
Step 2
Add the remaining oil to same pan. Add the carrot, celery and onion and cook, stirring, for 5 mins or until the onion softens.
Step 3
Add the garlic, ginger, curry paste and curry leaves and cook, stirring, for 2 mins or until aromatic. Add the lentil and stock and stir to combine. Bring to the boil. Reduce heat to low. Add the chicken and stir to combine. Cover and cook, stirring occasionally, for 1 hour until lentils are tender and chicken is cooked through.
Step 4
Add 3/4 of the cream and stir until heated through. Divide soup among serving bowls. Drizzle with remaining cream and sprinkle with curry leaves and chilli flakes.
Recipe tip
The colour of your soup will depend on the colour of the curry paste you choose.
COOK. STORE. SAVE.
Smart swap: We used green lentils in our mulligatawny soup, but you can also use red or yellow lentils if you prefer. You can also try serving this chicken mulligatawny soup with rice instead, which is the traditional ingredient.
Mulligatawny soup recipe
A fusion between Indian and English cuisines, traditional mulligatawny soup includes many wonderful and aromatic curry flavours. Full of delicious spices, it is the perfect winter warmer. Whether it’s to feed your family as a weeknight meal or to cook for a crowd and entertain friends, this chicken mulligatawny soup is comfort in a bowl and will be a winner.
Can you freeze mulligatawny soup?
Curries often improve over time as the flavours develop further, so it is definitely worth your while to make a double batch! This soup freezes well and can be simply defrosted in the microwave or on the stove top. Freeze for up to 4 months in an airtight container.
Can you make a vegetarian mulligatawny soup?
The traditional mulligatawny soup recipe is believed to contain just vegetables, so this recipe is easy to adapt for vegetarians. Swap the chicken stock for vegetable stock and add cauliflower and chickpeas instead of the chicken thigh fillets.
Love this recipe?
Mulligatawny chicken soup is even better served with bread to mop up the remaining broth. Try Curtis Stone’s flatbreads. You can also serve mulligatawny soup as part of an Indian banquet if you’re hosting a dinner party – try whipping up this quick pumpkin dhal as a great veggie side dish. If you want to explore more Indian chicken favourites, you can’t go past delicious butter chicken with jewelled cauliflower rice.
FAQs
Mulligatawny Soup
- Serves6
- Cook time1 hour 20 minutes
- Prep time15 minutes
Ingredients
- 1 tbs vegetable oil
- 600g Coles RSPCA Approved Australian Chicken Thigh Fillets, cut into 2cm pieces
- 2 carrots, finely chopped
- 2 celery sticks, finely chopped
- 1 brown onion, finely chopped
- 3 garlic cloves, crushed
- 1 tsp finely grated ginger
- 1/4 cup (60g) mild Indian curry paste
- 20 fresh curry leaves
- 1 1/2 cups (200g) dried green lentils, rinsed, drained
- 5 cups (1.25L) chicken stock
- 300ml ctn light thickened cream
- Curry leaves, to serve
- Chilli flakes, to serve (optional)
Description
A fusion between Indian and English cuisines, mulligatawny chicken soup is full of wonderful and aromatic curry flavours.
Method
Step 1
Heat half the oil in a large saucepan over medium-high heat. Cook chicken, in 3 batches, for 2 mins or until brown all over. Transfer to a bowl.
Step 2
Add the remaining oil to same pan. Add the carrot, celery and onion and cook, stirring, for 5 mins or until the onion softens.
Step 3
Add the garlic, ginger, curry paste and curry leaves and cook, stirring, for 2 mins or until aromatic. Add the lentil and stock and stir to combine. Bring to the boil. Reduce heat to low. Add the chicken and stir to combine. Cover and cook, stirring occasionally, for 1 hour until lentils are tender and chicken is cooked through.
Step 4
Add 3/4 of the cream and stir until heated through. Divide soup among serving bowls. Drizzle with remaining cream and sprinkle with curry leaves and chilli flakes.