Marry This Easy Mulligatawny Recipe is a creamy and easy recipe, which is made with chicken and Granny Smith apple. It’s the ultimate comfort food recipe, ready in about 40 minutes.
Jump to RecipeEasy Mulligatawny Recipe Ingredients
- 1 whole Boneless Skinless Chicken Breast, Cut Into Bite-Sized Pieces
- Salt And Black Pepper To Taste
- 4 Tbsp. Butter
- 1 whole Medium Onion
- 3 cloves Garlic, Minced Finely
- 1/4 cup All-purpose Flour
- 1 Tbsp. Curry Powder
- 32 oz. fluid Chicken Broth
- 2 cups Half-and-half
- 1 whole Granny Smith Apple, Peeled And Diced
- 1 Tbsp. Sugar (white Or Brown) More Or Less To Taste
- 2 tsp. Salt, More To Taste
- Freshly Ground Black Pepper
- Cayenne Pepper (optional, For Spice)
How To Make Easy Mulligatawny
- Brown the Chicken: Season the diced chicken with salt and pepper. In a large pot or Dutch oven, melt 2 tablespoons of butter over medium-high heat. Add the chicken and cook, stirring occasionally, until it’s golden brown. Remove the chicken to a plate and set it aside.
- Sauté the Aromatics: In the same pot, add the remaining 2 tablespoons of butter and reduce the heat to medium. Add the diced onion and minced garlic and cook, stirring, until the onions are soft and starting to brown.
- Make the Roux: Sprinkle the flour over the onions and stir to combine. Add the curry powder and continue to cook for one minute, stirring constantly to toast the spices.
- Create the Soup Base: Slowly pour in the chicken broth, stirring constantly to combine with the flour mixture. Cook for five minutes until the soup begins to thicken. Stir in the half-and-half, sugar, salt, and pepper. Cook for another five minutes.
- Finish the Soup: Add the cooked chicken and the diced apple to the pot. Cook for another 5 to 10 minutes. Turn off the heat and let the soup stand for 5 to 10 minutes before serving. Taste and adjust seasonings if necessary.
Recipe Tips
- How to adjust the thickness? The flour and butter mixture (roux) is what thickens this soup. For a thicker soup, you can let it simmer for a few extra minutes before adding the chicken. For a thinner soup, stir in a splash of extra chicken broth.
- Can I make it spicier? Yes. For a bit of heat, add a pinch of cayenne pepper along with the curry powder. You can also use a “hot” curry powder for an extra kick.
- What kind of apple is best? A tart, firm apple like a Granny Smith is ideal because it holds its shape during cooking and provides a wonderful tangy contrast to the creamy, savory soup.
- Can I use leftover chicken? Absolutely! Using a store-bought rotisserie chicken or leftover roasted chicken is a great shortcut. Simply shred the meat and add it at the end with the apple.
What To Serve With Mulligatawny
This hearty, flavorful soup is a meal in itself, but it pairs wonderfully with:
- Warm naan bread or crusty bread for dipping
- A scoop of fluffy basmati rice
- A dollop of plain yogurt or a swirl of coconut milk
How To Store Mulligatawny
- Refrigerate: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 4 days. The flavors will be even better the next day.
- Freeze: While you can freeze this soup, be aware that cream-based soups can sometimes separate upon thawing. For best results, let it cool completely and freeze for up to 3 months. Thaw in the refrigerator and reheat gently, stirring well.
Mulligatawny Nutrition Facts
- Calories: 450-550 kcal
- Fat: 28g
- Carbohydrates: 25g
- Protein: 25g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
The name comes from the Tamil language and means “pepper water.” It’s an Anglo-Indian dish that originated during the British Raj, blending traditional Indian spices with British-style soup.
Yes. To make a vegetarian version, omit the chicken and use vegetable broth. You can add a can of rinsed chickpeas or lentils along with the apple for a hearty, plant-based protein source.
The apple is a classic ingredient in many Mulligatawny recipes. Its sweetness and tartness provide a surprising and delicious contrast that balances the warm, savory curry spices and the richness of the creamy broth.
Try More Recipes:
Easy Mulligatawny Recipe
Course: SoupsCuisine: Anglo-IndianDifficulty: Easy6
servings15
minutes25
minutes550
kcalA creamy, curry-infused soup with tender chicken and a surprising hint of sweetness from diced apple.
Ingredients
1 Boneless Skinless Chicken Breast, cubed
Salt and Pepper
4 Tbsp. Butter
1 Medium Onion, diced
3 cloves Garlic, minced
1/4 cup All-purpose Flour
1 Tbsp. Curry Powder
32 oz. Chicken Broth
2 cups Half-and-half
1 Granny Smith Apple, peeled and diced
1 Tbsp. Sugar
2 tsp. Salt
Directions
- Season and brown the chicken in 2 tbsp of butter; remove from pot.
- In the same pot, sauté the onion and garlic in the remaining 2 tbsp of butter until soft.
- Stir in the flour and curry powder and cook for 1 minute.
- Slowly whisk in the chicken broth, then the half-and-half, sugar, and salt. Simmer for 10 minutes.
- Add the cooked chicken and diced apple back to the pot. Cook for 5-10 more minutes.
- Let the soup rest for 5 minutes off the heat before tasting and serving.
Notes
- For a shortcut, use a store-bought rotisserie chicken and add it at the end with the apple.
- A tart apple like a Granny Smith is best as it holds its shape and balances the creamy sauce.
- The soup will thicken as it cools. You can add a splash of broth when reheating to thin it out.
- Adjust the sugar and salt at the end to suit your taste.
