This chicken mulligatawny is a delicious fusion of British and Indian cuisine – a comforting soup with a hint of curry spice, tender chicken, and soft rice simmered in a rich, creamy broth. Perfect for cold evenings, it’s hearty enough to serve as a main meal yet light and fragrant enough to enjoy as a starter. With simple ingredients and big flavour, it’s a timeless recipe that never disappoints.
The original recipe appeared in the February 2023 Sainsbury's magazine in a 'Best of British' feature. When soldiers in the British Raj demanded soup, Tamil servants served a Sri Lankan milagu tunes 'pepper water' stew, which evolved into this recipe.
The end result is an amazing full of flavour 'chicken curry with rice' soup!! The depth of flavour in the soup along with the fresh crunchy lemony apple coriander relish provides a perfect balance.
Tips
- Make this chicken mulligatawny on the hob or in a slow cooker - see both Instructions below.
- Optional variations:
- Spices - curry powder is classic, but you could add cumin, turmeric or garam masala for more depth.
- Vegetarian version - use red lentils or chickpeas and extra vegetables, and use vegetable stock instead of chicken stock.
- Spicy version - add fresh chilli, cayenne pepper or extra curry powder.
FREQUENTLY ASKED QUESTIONS
It comes from the Tamil words 'milagu' (pepper) and 'tanni' (water) - literally - literally 'pepper water'.
Yes - it tastes even better the next day. Keep it in the fridge for up to 3 days.
Yes - freeze portions in airtight containers for up to 3 months. Defrost and reheat gently on the hob.
Simply add a bit more hot stock or water until you reach your desired consistency.
It's traditionally mild, however, you can add more curry powder or chilli flakes for extra heat.
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How to make this Chicken Mulligatawny
Ingredients
- 1 tbsp vegetable oil
- 2 tbsp coconut oil
- 1 large onion (approx. 150g to 200g), finely chopped
- 2 large carrots (approx. 250g to 300g), peeled and diced
- 2 celery stalks, trimmed and diced
- 30g fresh ginger, peeled and finely grated
- a pinch of salt
- 1.5 tbsp mild curry powder or 1 tbsp medium curry powder
- 0.5 tsp fine sea salt
- 2 bay leaves
- 320g skinless boneless chicken thighs, trimmed and halved
- 400ml tin full-fat coconut milk
- 750ml chicken stock (made using 1 stock cube or pot)
- 2 red-skinned eating apples (prepare at steps 4 and 6)
- 75g basmati rice, rinsed
- juice of 1 lemon
- salt and freshly ground black pepper
For the relish:
- 10g coriander, roughly chopped
- 1 spring onion, finely sliced
Instructions (see Tips)
- Heat both oils in a flameproof casserole or large pan and add the onion, carrots, celery and ginger, plus a pinch of salt. Cover and cook on a medium heat for 10 minutes or until soft but not coloured.
- Add the curry powder, salt and bay leaves and stir for 1 minute to cook out the rawness. Turn the chicken thighs in the mixture to coat well.
- Pour the coconut milk and stock into the pan, cover and bring to the boil then reduce to a simmer and cook gently for 15 minutes or until the chicken is cooked through. Lift the chicken out to a plate to cool.
- Peel, core and finely chop 1.5 apples, add to the broth with the rice and bring back to the boil. Simmer, covered, for 10 to 15 minutes or until the rice is tender.
- Meanwhile, shred the chicken with two forks. Stir back into the soup with half of the lemon juice. Adjust the seasoning to taste and discard the bay leaves. Heat gently for 2 to 3 minutes.
- Core and finely shred the other half of the apple (leaving the skin on) and mix with the rest of the lemon juice, the coriander and spring onion.
- Serve the mulligatawny topped with a spoonful of the apple-coriander relish.
Slow Cooker Instructions
- Omit the oils, put all the soup ingredients apart from the rice, apple and lemon juice in the slow cooker. Cover and cook on low for 2.5 hours. Then add the rice, stir to combine and cook on low for 30 minutes.
- Shred the chicken, then return it to the slow cooker with the juice of half a lemon and 1.5 diced apples (prepared as per step 4 above), cook for 30 minutes. Adjust the seasoning to taste and discard the bay leaves. Serve with the relish (using half an apple and lemon juice as per step 6 above).
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Chicken Mulligatawny
Ingredients
- 1 tbsp vegetable oil
- 2 tbsp coconut oil
- 1 large onion (approx. 150g to 200g) finely chopped
- 2 large carrots (approx. 250g to 300g) peeled and diced
- 2 celery stalks trimmed and diced
- 30 g (1.1 oz) fresh ginger peeled and finely grated
- a pinch of salt
- 1.5 tbsp mild curry powder or 1 tbsp medium curry powder
- 0.5 tsp fine sea salt
- 2 bay leaves
- 320 g (11.3 oz) skinless boneless chicken thighs trimmed and halved
- 400 ml (13.5 oz) tin full-fat coconut milk
- 750 ml (3.2 cups) chicken stock (made using 1 stock cube or pot)
- 2 red-skinned eating apples (prepare at steps 4 and 6)
- 75 g (2.6 oz) basmati rice rinsed
- juice of 1 lemon
- salt and freshly ground black pepper
For the relish:
- 10 g (0.4 oz) coriander roughly chopped
- 1 spring onion finely sliced
Instructions
(see Notes)
- Heat both oils in a flameproof casserole or large pan and add the onion, carrots, celery and ginger, plus a pinch of salt. Cover and cook on a medium heat for 10 minutes or until soft but not coloured.
- Add the curry powder, salt and bay leaves and stir for 1 minute to cook out the rawness. Turn the chicken thighs in the mixture to coat well.
- Pour the coconut milk and stock into the pan, cover and bring to the boil then reduce to a simmer and cook gently for 15 minutes or until the chicken is cooked through. Lift the chicken out to a plate to cool.
- Peel, core and finely chop 1.5 apples, add to the broth with the rice and bring back to the boil. Simmer, covered, for 10 to 15 minutes or until the rice is tender.
- Meanwhile, shred the chicken with two forks. Stir back into the soup with half of the lemon juice. Adjust the seasoning to taste and discard the bay leaves. Heat gently for 2 to 3 minutes.
- Core and finely shred the other half of the apple (leaving the skin on) and mix with the rest of the lemon juice, the coriander and spring onion.
- Serve the mulligatawny topped with a spoonful of the apple-coriander relish.
Slow Cooker Instructions
- Omit the oils, put all the soup ingredients apart from the rice, apple and lemon juice in the slow cooker. Cover and cook on low for 2.5 hours. Then add the rice, stir to combine and cook on low for 30 minutes.
- Shred the chicken, then return it to the slow cooker with the juice of half a lemon and 1.5 diced apples (prepared as per step 4 above), cook for 30 minutes. Adjust the seasoning to taste and discard the bay leaves. Serve with the relish (using half an apple and lemon juice as per step 6 above).
Notes
- Make this chicken mulligatawny on the hob or in a slow cooker - see both Instructions below.
- Optional variations:
- Spices - curry powder is classic, but you could add cumin, turmeric or garam masala for more depth.
- Vegetarian version - use red lentils or chickpeas and extra vegetables, and use vegetable stock instead of chicken stock.
- Spicy version - add fresh chilli, cayenne pepper or extra curry powder.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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