View cart background image
Free Shipping Over $49

Chicken Mulligatawny

Source: © EatingWell Magazine
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 3   Reviews: 6 See Reviews
Rate/Review this Recipe
Active Time:  45 Minutes
Total Time:  1 Hour
  6 servings, about 1 1/2 cups each
Mulligatawny, which literally means pepper water, is an English interpretation of an Indian dish. It has seemingly limitless versions, but most have curry and a bit of chicken. We've added tart Granny Smith apples, plenty of spice and a touch of coconut milk.
1 tablespoon  canola oil
1 large  yellow onion diced
2 stalks  celery diced
3 cloves  garlic minced
2   Granny Smith apples peeled and diced
1 1/2 teaspoons  hot Madras curry powder (see Tip)
1/2 teaspoon  ground cumin
1/2 teaspoon  ground coriander
1/2 teaspoon  ground ginger
6 cups  reduced-sodium chicken broth
1/2 cup  white basmati rice
12 ounces  chicken breast tenders cut into bite-size pieces
1 cup  lite coconut milk
1 tablespoon  lemon juice
1/4 teaspoon  salt
1/4 teaspoon  freshly ground pepper
3 tablespoons  toasted sliced almonds (see Tip), optional

Tip: Hot Madras curry powder, located in the spice aisle of most supermarkets, adds a pleasant level of heat. Substitute regular curry powder for a milder soup.

To toast sliced almonds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Chicken Mulligatawny Recipe at
Heat oil in a Dutch oven over medium-high heat. Add onion, celery and garlic; cook, stirring often, until softened, about 5 minutes. Add apples, curry powder, cumin, coriander and ginger and cook, stirring often, until the apples begin to soften, about 2 minutes. Add broth and rice; bring to a boil. Reduce heat to a simmer and cook, uncovered, for 12 minutes.

Add chicken, return to a simmer and cook until the chicken is cooked through and the rice is tender, 8 to 10 minutes more. Stir in coconut milk and return to a simmer. Remove from the heat; stir in lemon juice, salt and pepper. Garnish with almonds (if using).

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Hearty, Meaty Soups
Nutrition Facts per Serving
Yield:   6 servings, about 1 1/2 cups each
Calories: 230
Fat. Total: 6g
Protein: 20g
Carbohydrates, Total: 26g
Fat, Saturated: 3g
Fiber: 2g
Cholesterol: 38mg
Sodium: 284mg
% Cal. from Fat: 23%
Spotlight Recipe Review See all 6 reviews »

Rating: 1
by: Veena Reviewed: 10/04/2010
This is not Mulligatawny Soup!
Sorry to say this and burst your bubble! This is not and nowhere close to a Mulligatawny soup. That soup is name after 'Mulaguthanni' meaning Pepper water! It is supposed to be a light and simple soup which is in many ways closer to a Rasam' recipe with Chicken in it. This one sounds great but closer to a Thai soup rather than a Mulligatawny soup!
40 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards


Who doesn't? Get recipes now.