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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.

Source: EatingWell Magazine, January/February 2007


Recipe Summary

1 hr


Ingredient Checklist


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.

  • 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: 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

about 1 1/2 cups
221 calories; protein 17.1g; carbohydrates 23.8g; dietary fiber 1.6g; sugars 6.3g; fat 6.7g; saturated fat 2.6g; cholesterol 31.3mg; vitamin a iu 86.7IU; vitamin c 6.4mg; folate 19.1mcg; calcium 26.1mg; iron 1.1mg; magnesium 21.1mg; potassium 426.9mg; sodium 701.1mg; thiamin 0.1mg.

1 starch, 1/2 fruit, 2 lean meat, 1 fat