Chicken Mulligatawny

Chicken Mulligatawny

13 Reviews
From: EatingWell Magazine, January/February 2007

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 tablespoon canola oil
  • 1 large yellow onion, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 Granny Smith apples, peeled and diced
  • 1½ teaspoons hot Madras curry powder, (see Tip)
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon ground ginger
  • 6 cups reduced-sodium chicken broth
  • ½ cup white basmati rice
  • 12 ounces chicken breast tenders, cut into bite-size pieces
  • 1 cup “lite” coconut milk
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 3 tablespoons sliced almonds, toasted (see Tip), optional


  • Active

  • Ready In

  1. 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.
  2. 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
  3. 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: 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 information

  • Serving size: about 1½ cups
  • Per serving: 221 calories; 7 g fat(3 g sat); 2 g fiber; 24 g carbohydrates; 17 g protein; 19 mcg folate; 31 mg cholesterol; 6 g sugars; 0 g added sugars; 87 IU vitamin A; 6 mg vitamin C; 26 mg calcium; 1 mg iron; 701 mg sodium; 427 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 starch, ½ fruit, 2 lean meat, 1 fat

Reviews 13

February 27, 2014
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By: EatingWell User
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
March 09, 2012
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By: EatingWell User
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
February 03, 2012
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By: EatingWell User
Loving this! For sure I will make this again! Even my 4 yr old and 15 month old loved it. I used 1/2 teaspoon of madras and 1teaspoon of regular curry so t wasn't too spicy for the little ones. Pros: Yummy, light but yet satisfying and super easy
September 02, 2011
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By: EatingWell User
Delicious!! I used one apple and substituted the other for a red pepper just give it some color. It was delicious, my 9 yr old daughter couldn't stop commenting on how great it smelled while I was cooking it. Definitely be making this again! Pros: Easy to make Cons: NONE
January 07, 2010
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By: yuki
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!
December 09, 2009
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By: EatingWell User
I love this soup! I do not add the rice but add bite size broccoli pieces when the chicken is added. I also use more spice. Delicious!
December 06, 2009
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By: Beth
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.
September 28, 2009
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By: EatingWell User
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
September 28, 2009
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By: EatingWell User
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
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