Mulligatawny Soup, perfect for a cold day

Literally meaning pepper water. Mulligatawny Soup is an Anglo-Indian invention. Created by servants for the English Raj who demanded a soup course from a cuisine that had never produced one. You can make this soup a day ahead and you can add chicken pieces in the soup as well.

Great soup for chill winters evenings in Darling and anywhere else when the temperature takes a dip during winter. It is more a meal than a soup.


  • 350gms deboned chicken thighs
  • 30gms butter
  • 1 onion, finely chopped
  • 1 green apple, peeled, cored and finely chopped
  • 1 tbs curry paste (adjust according to personal taste)
  • 2tbs flour
  • ½ tsp cayenne pepper
  • turmeric powder, few pinches
  • 3 cups chicken stock
  • 250ml verjuice (optional)
  • 150gms basmati rice
  • 1tbs fruit chutney
  • 1 tbs lemon juice
  • 125ml fresh cream
  • salt & black pepper, to taste
  • coriander, few sprigs for decoration



  • Place turmeric, flour, cayenne pepper & chicken pieces in a plastic bag & shake well to coat chicken
  • Heat half the butter in a thick bottomed saucepan and cook chicken pieces over medium heat until lightly browned
  • Remove and drain on paper towels
  • Add remaining butter to saucepan and sauté onion & apple for a few minutes
  • Return chicken to heat & add stock, verjuice (if using), chutney & curry paste
  • Bring to boil and then simmer for +-45 minutes
  • Add rice and simmer for a further +-15 minutes or until rice is tender
  • Remove chicken with a slotted spoon and shred chicken with a fork
  • Return chicken to soup and add lemon juice & cream on low heat (do not allow to boil)
  • Season to taste with salt and black pepper
  • Decorate with coriander sprigs

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