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.

Jessie Price
Source: EatingWell Magazine, January/February 2007

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Recipe Summary

total:
1 hr
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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).

Tips

Tips: 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 chopped nuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition Facts

221 calories; protein 17.1g 34% DV; carbohydrates 23.8g 8% DV; dietary fiber 1.6g 6% DV; sugars 6.3g; fat 6.7g 10% DV; saturated fat 2.6g 13% DV; cholesterol 31.3mg 10% DV; vitamin a iu 86.7IU 2% DV; vitamin c 6.4mg 11% DV; folate 19.1mcg 5% DV; calcium 26.1mg 3% DV; iron 1.1mg 6% DV; magnesium 21.1mg 8% DV; potassium 426.9mg 12% DV; sodium 701.1mg 28% DV; thiamin 0.1mg 6% DV.

Reviews (13)

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13 Ratings
  • 5 star values: 1
  • 4 star values: 11
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
10/30/2011
I eat Indian food frequently and was curious to make this variation. It is excellent - easy to make (some time to dice ingredients) sweet and spicy. Nice texture. The apples aren't overpowering and add so much. I do increase the spices to give it more zing. It's almost best the next day. Great served with homemade bread and sharp cheese. Anonymous Williston VT Read More
Rating: 4 stars
10/30/2011
It is definitely better the next day. I make it a day in advance. I also prefer to up the heat with whole red pepper pods that are easily removed. Try swapping out the veggies from time to time just to change things up... Asparagus holds up well as do carrots and bell peppers. Anonymous NJ Read More
Rating: 2 stars
03/09/2012
Too Much Fruit I've had several mulligatawny soups but none that tasted like this. Even the spices tasted off. The apples overpowered it and light coconut milk didn't make it creamy at all. Overall it was disappointing but the toasted almonds are a nice touch. Pros: Fun to make Cons: Tasted like apple soup Read More
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Rating: 4 stars
10/30/2011
My daughter made this delicious soup. At first glance I would have thought the recipe was too spicy for my husband. Not true at all. This soup is more sophisticated than regular chicken soup. Loved it. Tina Marquette MI Read More
Rating: 4 stars
02/28/2014
New Soup for Sickness This soup has great flavor and depth. There's so many different textures and flavors. Pros: Amazing flavor very warming Cons: Not on my stove right now Read More
Rating: 4 stars
10/30/2011
My husband and I loved the soup! I had a only regular curry powder so it wasn't spicy at all even though I usually love the spicy stuff. I omitted the lemon juice. Very easy and delicious! Read More
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Rating: 4 stars
10/30/2011
This was a great dish! Easy and with lots of distinct flavors and good the next day. The apples were particularly nice and the almonds on top were a good touch. Anonymous Walnut Creek CA Read More
Rating: 4 stars
10/30/2011
We love this and it's easy to prepare once everything has been diced. I use regular curry instead of madras so that it's not too hot for my 13 year-old daughter- she loves it. Read More
Rating: 4 stars
10/30/2011
This soup is easy to prepare and tastes great. I have also made it with vegetable broth seitan and brown rice for a vegan version equally good. Alisha Sauer Ames IA Read More