Mulligatawny Soup with Chicken
and leftover cauliflower rice
We used feedback from our community to update this mild curry soup that was first featured in 2018. This soup is extremely unique thanks to a combination an Indian spice blend and a hint of sweet-tart flavor from apples. This version includes coconut milk for creaminess.
- Onions, medium - 1, chopped
- Carrots - 8 oz, chopped
- Curry powder, yellow and mild - 1 Tbsp
- Garam masala - 1 tsp
- Turmeric, ground (opt) - 1/2 tsp
- Chicken thighs, boneless and skinless - 1 1/2 lbs, chopped
- Apples, medium - 1, peeled and chopped (preferably a tart green variety)
- Oil, cooking - 1 Tbsp
- Butter - 2 Tbsp
- Stock, any type - 4 cups
- Bay leaves - 2
- Coconut milk, light - 1/2 cup
- Cooked cauliflower rice (leftover from Wednesday) - 1 cup
- Hot sauce (opt) - for serving
- Onions / Carrots - Prep as directed and combine. (Can be done up to 5 days ahead)
- Make spice mix - Combine curry powder, garam masala, and turmeric. (Can be done up to 5 days ahead)
- Chicken - Chop into bite-sized pieces. Tenderize with a fork and season lightly with some salt and pepper. (Can be done 1 day ahead)
- Apples - Peel and chop apples.
- Heat a Dutch oven over medium-high heat. Add oil and then chicken to heated oil. Saute until lightly brown and just cooked through. Set aside and return pan to heat.
- Reduce heat to medium and add butter to pan. When butter melts, add onions and carrots. Saute, scraping up any brown bits on the bottom of the pan, until soft, 3 to 4 minutes.
- Add spice mix to vegetables and cook for 1 minute to lightly toast the spices.
- Add chicken back to pan. Add stock, apples, and bay leaves. Bring soup to a simmer.
- Simmer for 20 minutes to let flavors come together. (If the soup starts to boil reduce heat.)
- Stir coconut milk and leftover cauliflower rice into soup and simmer for 1 minute to heat through.
- Taste and season soup with some salt and pepper. Discard bay leaves.
- Serve soup with some hot sauce if you’d like. Enjoy!
This is a regular in our family0 Helpful
This is a favorite of ours. Our six-year old nearly licks his bowl. We’ve made both the original and vegetarian versions. For the chicken version, I do half white (boneless breasts) and half dark meat (taken from a rotisserie chicken). I put the apple in right before I turn off the heat. If you put it in with the potatoes, the apple just turns to flavorless mush. By letting the last of the residual heat cook the apple, it retains a little crunch and a burst of tart flavor that really adds to the dish, rather than getting lost in the curry. I make up the spice mix in batches so I can make this on the fly. It’s a good mix to have on hand. - Timothy, husband of Darla0 Helpful
Great flavor! This was very easy to make in my Instant Pot (Cosori actually). I sauted the chicken and then the carrots/onions in the pot, then added everything else and cooked on HP for about 20 min. I probably could have cooked it in about 10-12 min based on the softness of the potatoes. It was delicious regardless!0 Helpful
Really good fall freezer meal. I make it in large batches (8 servings) and at least where I am (UK) buying that many boneless and skinless chicken thighs is really expensive. I bought a whole rotisserie chicken and shredded it. Worked really well.0 Helpful
My one year old LOVED this.0 Helpful
I didn't have any rice, but didn't really need it except to bulk up the meal a bit. Super delicious!0 Helpful