Well, here we are. The holy grail… every good thing in food combined in one bowl… Mulligatawny soup. Beam me back to the 1800’s to hug whoever thought of putting spicy curry in a creamy soup with chicken and rice. As if rich, creamy chicken soup isn’t comforting enough, add some warm spices and fragrant basmati rice in there, please. I am so into this. Team Mulligatawny, all day.
Before you think something this good is going to take forever to make, let me ease your mind and tell you in a little over an hour, this baby can be on your table. For instance, you can throw it together on a weeknight, at 7pm, after you’ve spent an hour staring at your dog, confirming his allergic reaction from the other day has indeed resolved itself, then bouncing around the back yard with him for another half hour to celebrate. The ingredients really pack a punch so there’s no need to devote hours of your day to stirring and simmering.
We start with bone-in, skin-on chicken breasts that simmer just until they’re cooked through with onion, garlic, and ginger. That chicken gets shredded while you add the golden yellow star of this Mulligatawny: curry powder. Plus, some veggies and a chopped apple for tartness.
Some brief advice on curry…
OK, I’m about to get really specific on the type of curry powder to use and please hear me out – I do hawk spices for a living, after all. Incidentally, this curry powder does not come from my shop. It’s something a chef friend from the incredible restaurant, The Saltbox Cafe, shared with me. It’s called Oriental Curry Powder. She found it somewhere in Savannah, GA but you can buy it on Amazon here. It’s the red lipstick of curry powders – classic but with its own special bit of intrigue. The ingredients include, among other things, fenugreek (which has a maple syrup-like flavor), orange peel, and sage. I’m not sure I’ve ever seen sage in curry powder before. I’m telling you, this stuff is delicious. If you don’t get this one, use an Indian yellow curry like this one we carry at my shop, or a madras curry powder.
Back to the Mulligatawny magic. Add a little rice and let it cook right in the stock. Yes, that stock is fortified with some Better than Bouillon; if you’ve ever made one of my soup recipes, you know about my love affair with stock + bouillon. Add the chicken back in, a little sherry and cream because I seriously can’t resist that combo in soup, and you’re done!
If you can spare an extra 5 minutes and warm up some naan or flatbread, or something a little crusty, buttery, and salty to go alongside, do it. This Mulligatawny deserves any special treatment you can afford in return for its goodness.
One last thing: this is my 100th post on this blog – a personal goal I am thrilled to achieve, considering in my early months of blogging, I was too shy to even show anyone except my husband and my mom. I’m so happy now to share a recipe like this, which has so much flavor and which shines a light on the use of spices in cooking, as my 100th post. Yay😁! And I’m grateful to you for reading, liking, and sharing my posts. Thank you ❤️
*This post contains Amazon Affiliate links to products I use, from which I may earn income.Print
Mulligatawny soup with a deliciously creamy base and warm, earthy curry powder, sweet carrots, tart apple, and tender shredded chicken. It’s rich and comforting with tons of flavor, and comes together in a little over an hour!
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Stove top
- Cuisine: Indian
- 2 bone-in, skin-on chicken breasts
- 1 onion, diced
- 1” piece of ginger, grated
- 1 TBS garlic, minced
- 1 TBS curry powder
- Salt and pepper, to taste
- 4 C chicken stock
- 4 C water
- 1 1/2 TBS Better than Bouillon, I get the organic roasted chicken flavor
- 2 ribs of celery, sliced into half moons
- 2 carrots, cut in half lengthwise and sliced into half-moons
- 1/2 of a granny smith apple, cored and chopped
- 1 fresno chili or jalapeño, sliced (optional)
- 1/2 C basmati rice, rinsed
- 1/3 C dry sherry
- 3/4 C heavy cream
- sliced green onions for garnish
- chopped cashews for garnish
- Place the chicken, onion, ginger, garlic, water, stock, bouillon, and a good pinch of salt in a large Dutch oven over high heat. Bring it to a boil, reduce the heat to a simmer, cover, and let simmer until the chicken reaches 160 degrees (about 30 minutes).
- Move the chicken to a large bowl or plate and let cool a bit.
- Add the curry powder to the stock and taste. It should taste rich, earthy, and chicken-y. If it’s bland, add more curry, bouillon, or salt. Bring the chicken stock back up to a low boil and add the carrots, celery, apple, and chili if using; cook for about 5 minutes.
- Add the rice to the stock and cook until done – about 18 minutes. Meanwhile, shred the chicken, discarding the skin and bones. Add most of the chicken (I usually have about 2 cups leftover) to the pot along with the sherry and cream. Cook for 1 or 2 more minutes and taste. Season with salt and pepper to taste. Garnish with sliced green onions and chopped cashews and serve!
Keywords: Mulligatawny soup