Mulligatawny Soup - Chicken & Vegetable Curry Soup - Food Wishes

Ingredients

• 2 Tbsp Unsalted Butter (for sautéing)
• 2 Tbsp Olive Oil (can substitute with all butter if preferred)
• 2 lb Boneless Skinless Chicken Thighs (trimmed, cut into large pieces for browning then chopped)
• 2 tsp Salt (generous seasoning for chicken and vegetables)
• 2 Tbsp Curry Powder (Indian style)
• 1 Tbsp Garam Masala
• 1 tsp Ground Cumin
• 1 tsp Freshly Ground Black Pepper
• 1/2 tsp Dry Mustard Powder
• 1 tsp Ground Coriander
• 1/4 tsp Cayenne Pepper
• 4 cloves Garlic (minced)
• 1 Tbsp Fresh Ginger (minced)
• 1 large Onion (diced)
• 2 stalks Celery (diced)
• 2 medium Carrots (diced)
• 2 Tbsp Tomato Paste
• 2 cups Yukon Gold Potatoes (diced)
• 1 cup Fresh Tomatoes (diced)
• 1 large Granny Smith Apple (peeled and diced into 1/4‑inch pieces)
• 1/2 cup Red Lentils (rinsed)
• 1 Bay Leaf
• 1 tsp Tamarind Paste
• 6 cups Chicken Broth (homemade or store‑bought)
• 1/2 cup Coconut Cream (optional, can use coconut milk or heavy cream)
• 2 Tbsp Plain Yogurt (for garnish)
• 2 Tbsp Fresh Cilantro (chopped, for garnish)
• 2 Tbsp Scallions (thinly sliced, for garnish)
• 1/2 tsp Aleppo Pepper (or Indian chili flakes)

Instructions

1. Heat Fat

   Add butter and olive oil to a large soup pot and heat over medium‑high until the butter melts and the oil shimmers.

   Time: PT2M

2. Brown Chicken

   Season the chicken thighs generously with salt, place skin‑side down (if skin on) and brown for 4‑5 minutes per side until golden. Remove and set aside on a plate to cool.

   Time: PT10M

3. Prepare Spice Blend

   While the chicken rests, combine curry powder, garam masala, cumin, black pepper, dry mustard, coriander, and cayenne pepper in a small bowl.

   Time: PT2M

4. Toast Spices

   Reduce heat to medium, add the spice blend to the pot and stir‑cook for about 30 seconds until fragrant.

   Time: PT30S

5. Add Garlic & Ginger

   Stir in minced garlic and ginger and cook for 1 minute, scraping the bottom of the pot.

   Time: PT1M

6. Sauté Aromatics

   Add diced onion, celery, carrots, and a pinch of salt. Cook, stirring occasionally, for 3‑4 minutes until the onion becomes translucent.

   Time: PT4M

7. Incorporate Tomato Paste

   Stir in tomato paste and cook for 3 minutes to eliminate raw flavor and deepen color.

   Time: PT3M

8. Add Veggies, Fruit, Lentils & Flavorings

   Add diced potatoes, fresh tomatoes, diced apple, red lentils, bay leaf, and tamarind paste. Stir to combine.

   Time: PT2M

9. Add Broth & Coconut Cream

   Pour in 6 cups chicken broth and stir in coconut cream (if using). Increase heat to high and bring to a gentle boil.

   Time: PT5M

10. Simmer Base Soup

    Reduce heat to medium‑low and let the soup simmer gently for 30 minutes, uncovered, stirring occasionally.

    Time: PT30M

11. Re‑Add Chicken

    Chop the cooled chicken into bite‑size pieces (or shred) and return to the pot. Simmer for an additional 20‑30 minutes until chicken is heated through and vegetables are tender.

    Time: PT25M

12. Final Seasoning

    Taste the soup and add more salt if needed. Remove the bay leaf.

    Time: PT2M

13. Garnish & Serve

    Ladle soup into warm bowls and garnish with a dollop of yogurt, chopped cilantro, sliced scallions, and a sprinkle of Aleppo pepper.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

45 g

Fat

10 g

Fiber

8 g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine
• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of Boneless Skinless Chicken Thighs: Chicken breast
• Instead of Salt: Sea salt, kosher salt
• Instead of Curry Powder: Homemade curry blend
• Instead of Cayenne Pepper: Paprika for less heat
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Fresh Ginger: Ground ginger (1 tsp)
• Instead of Tomato Paste: Pureed fresh tomatoes (1/4 cup)
• Instead of Yukon Gold Potatoes: Russet potatoes
• Instead of Fresh Tomatoes: Canned diced tomatoes (1 cup)
• Instead of Granny Smith Apple: Pear
• Instead of Red Lentils: Yellow split peas
• Instead of Tamarind Paste: Lime juice (1 tsp)
• Instead of Chicken Broth: Vegetable broth
• Instead of Coconut Cream: Heavy cream, coconut milk
• Instead of Plain Yogurt: Greek yogurt
• Instead of Fresh Cilantro: Parsley
• Instead of Scallions: Chives
• Instead of Aleppo Pepper: Crushed red pepper flakes

Equipment Needed

• Large Soup Pot
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Measuring Cups
• Wooden Spoon or Silicone Spatula
• Ladle
• Small Bowl

Critical Steps — Do Not Skip

• Browning the chicken for flavor
• Toasting the spice blend without burning
• Adding salt early to vegetables to draw moisture
• Simmering the soup long enough for lentils and potatoes to soften
• Re‑adding chicken at the end to keep pieces intact

Chef Tips from the Video

• Use fresh ginger and garlic for the brightest flavor.
• Toast the whole spice blend before adding liquids to unlock aromatic oils.
• Cut the apple with the quick cross‑cut method described to save time.
• Finish with yogurt for a pleasant tang and creamy mouthfeel.

Troubleshooting

Storage

Refrigerator: Store in airtight containers for 3‑4 days.

Freezer: Freeze in portion‑size bags for up to 2 months. Thaw and reheat gently.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the chicken broth a day ahead and refrigerate or freeze.
• The spice blend can be mixed and stored in an airtight jar for up to 2 weeks.
• Soup flavors improve after a few hours; reheat gently on low heat.

Frequently Asked Questions