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+ servings

Mulligatawny Chicken Soup


  • 1 clove garlic, minced
  • ¼ tsp cumin seed ground
  • 6 whole cloves, finely crushed
  • 2 Tbsp curry powder, or to taste
  • ¼ tsp ginger ground
  • pinch cayenne pepper
  • ¼ cup unsalted butter
  • 4 lb roasting chicken, cut into serving pieces cut into pieces (or the equivalent amount of chicken thights and breasts)
  • 3 stalks celery with leaves, thinly sliced
  • 2 large onions, chopped
  • 2 carrots diced
  • 1 leek thinly sliced ( white part only)
  • 11 cups chicken stock
  • salt & pepper freshly ground
  • 2/3 cup long grain brown rice
  • 2 medium apples peeled, cored and diced ( tart)
  • 1 cup greek yogurt
  • 2 Tbsp fresh lemon juice or to taste
  • 2/3 cup coconut milk
  • chopped fresh parsley to garnish
  • lightly toasted sliced almonds to garnish


  • Combine garlic and spices.
  • Melt butter in large skillet over medium-high heat. Add chicken and saute until lightly browned on all sides.
  • Add giblets and saute until cooked through.
  • Transfer chicken and giblets to stockpot. Drain all but 1 tablespoon fat from skillet. Add celery, onion, carrot, leek and spice mixture and blend well.
  • Add a small ladle of stock and cook over low heat, stirring constantly, until vegetables are tender.
  • Add to chicken.
  • Stir in remaining stock and season with salt and pepper.
  • Cover and simmer 30 minutes.
  • Remove chicken with slotted spoon and set aside. Add rice to soup and continue cooking 15 minutes.
  • When chicken is cool enough to handle, cut meat into bite-size pieces, discarding skin and bones.
  • Return chicken to soup and blend in apples and yogurt. Simmer 10 minutes.
  • Degrease soup if necessary.
  • Stir in lemon juice, then blend in coconut milk.
  • Taste and adjust seasoning.
  • Pour into heated tureen and sprinkle with parsley and almonds.