Description
This Mulligatawny Soup recipe is a flavorful, hearty Indian-inspired chicken soup combining tender chicken thighs, aromatic spices, and the subtle sweetness of apples and coconut milk. Rich and comforting, it’s perfect for a satisfying meal that blends traditional South Asian flavors with Western preparation techniques.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter (¼ stick)
- 2½ pounds boneless, skinless chicken thighs, trimmed of all fat and cut into 2-inch pieces
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 2 carrots, peeled and finely chopped
- 1 rib celery, finely chopped
- 1 yellow onion, finely chopped
- 1 Granny Smith apple, peeled, cored, and diced
- 3 cloves garlic, finely chopped
- 2 tablespoons sweet curry powder or Maharajah curry powder
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- ½ teaspoon crushed red pepper flakes
- 1 (1-inch piece) fresh ginger, finely grated
- 1 (14.5 ounces) can coconut milk
- 4 cups unsalted chicken broth or stock
- 1 tablespoon tomato paste
- ½ cup dry white rice
Topping Ingredients
- 1 sleeve Ritz crackers, crushed
- 2 tablespoons unsalted butter, melted (¼ stick)
- ¼ teaspoon fine sea salt
- ¼ teaspoon sweet curry powder or Maharajah curry powder
Instructions
- Heat fats and brown chicken: In a large pot or Dutch oven, heat the olive oil and 2 tablespoons unsalted butter over medium-high heat. Add chicken thighs seasoned with 2 teaspoons kosher salt and ½ teaspoon black pepper. Brown on all sides, about 5-7 minutes, then remove and set aside.
- Sauté vegetables and aromatics: In the same pot, add chopped carrots, celery, and yellow onion. Cook until softened, about 5 minutes. Stir in diced apple and finely chopped garlic for 1-2 minutes until fragrant.
- Add spices and ginger: Stir in the sweet or Maharajah curry powder, garam masala, ground cumin, crushed red pepper flakes, and grated fresh ginger. Cook spices with the veggies for 1-2 minutes to release their flavors.
- Add liquids and rice: Pour in coconut milk, chicken broth, and stir in tomato paste until combined. Add the rice and return the browned chicken to the pot.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to low, cover, and simmer gently for about 45 minutes to 1 hour, until chicken is tender and rice is cooked through.
- Prepare topping: While soup simmers, crush Ritz crackers finely. Mix them with melted butter, sea salt, and ¼ teaspoon curry powder to form a flavorful crunchy topping.
- Serve: Ladle the hot soup into bowls and sprinkle each serving generously with the buttered Ritz cracker topping for a delightful contrast in texture and extra burst of curry flavor.
Notes
- You can substitute chicken thighs with chicken breasts, but thighs remain juicier after simmering.
- Adjust the crushed red pepper flakes to mild or spicy according to your palate.
- For gluten-free preparation, substitute Ritz crackers with gluten-free crackers or omit topping.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- This soup pairs beautifully with warm naan or crusty bread on the side.
