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Indian Recipe: Mulligatawny Curry Chicken & Apple Soup

With an unusual mix of ingredients, this recipe might look like a beast to make (and traditionally it is), but don’t worry–we’ve made this soup totally manageable and absolutely worth the effort! A potage is a kind of thick and creamy soup, usually one in which meats and vegetables are boiled together; customarily, this recipe calls for making your own chicken and curry stocks, but we found an easy way around that. We decided to take a shortcut and use precooked chicken to help us speed the process along, without compromising the amazing flavor of this Indian dish .. It might not technically be a potage, but the result is just as yummy and we’re A-OK with that!

Mulligatawny Soup

Serves 6-8


  • 6-8 cups low sodium chicken stock or broth
  • 2 cups cooked chicken, diced
  • 2 cups cooked basmati rice
  • 1 cup canned unsweetened coconut milk
  • 2 white onions, chopped
  • 2 apples, peeled, cored and finely diced
  • 1 rib celery, chopped
  • 5 cloves garlic, minced
  • 4 slices bacon
  • 2 bay leaves
  • 3 tablespoons unsalted butter
  • 2 tablespoons freshly squeezed lemon juice, plus extra for apples
  • 1 1/2 tablespoons garam masala
  • 1 tablespoon curry powder
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper
  • kosher salt and freshly ground pepper, to taste


  1. Place your diced apples in a bowl of lemon water and set aside.
  2. Heat butter in a large, heavy-bottomed pot or Dutch oven and heat over medium-high heat.
  3. Once hot, add onions and stir frequently for 10-12 minutes. Add celery and cook until softened. Onions should be golden brown.
  4. Add minced garlic and cook for 1-2 minutes, or until fragrant.
  5. Place bay leaves in with vegetables and season with garam masala, curry powder, coriander, turmeric and cayenne pepper, and stir well. Cook for 1 minute.
  6. Pour in chicken stock and bring mixture to a boil. Reduce heat and let simmer for 20 minutes.
  7. Place a medium pan over medium-high heat and cook bacon until crispy. Transfer to a paper towel-lined plate to drain.
  8. Remove and discard bay leaves from soup.
  9. Add diced apple and cook soup on low for 10 minutes.
  10. Using an immersion blender (or work in batches and use a blender), puree soup until smooth (and return to pot).
  11. Add rice, chicken, coconut milk and lemon juice, and season with salt and pepper.
  12. Simmer on low for another 10 minutes, or until chicken is warmed through.
  13. Taste and adjust seasoning, if necessary.
  14. Ladle soup into bowls and garnish with more chicken and chopped bacon and serve hot.

Recipe adapted from Epicurious

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