Chicken mulligatawny soup


( 148 ratings )

Preparation time:
15 minutes
Cooking time:
8 hours
4 Servings
John Cullen

John Cullen


  • 6  skinless, boneless chicken thighs (about 400g)
  • 1/2 cup long-grain rice
  • 2  garlic cloves, chopped
  • 1 tbsp Madras curry paste, patted with paper towel to remove excess oil
  • 2 tsp minced fresh ginger
  • 1 1/2 tsp salt
  • 1/2 tsp saffron threads
  • 1/2 cinnamon stick
  • 2 cups apple juice
  • 1/2 cup coconut milk
  • green onion, thinly sliced
  •  green apple, cilantro and fresh lime for garnish

What Is Mulligatawny? It’s a curry flavoured chicken soup that comes from the Tamil words for pepper and water.


  • Remove excess fat from chicken, then slice into thin strips. Combine with rice, garlic, curry paste, ginger, salt, saffron and cinnamon stick in slow-cooker insert. Pour in 5 cups water. Stir until mixed. Cook on low until chicken is very tender, about 8 hours.
  • Stir in apple juice, coconut milk and green onion. Remove cinnamon stick before serving. Garnish with grated apple, cilantro and a squeeze of lime. Soup will keep well, refrigerated, up to 2 days, or up to 1 month in freezer.

Nutrition (per Serving)

22 g
36 g
14 g
1081 mg

One comment on “Chicken mulligatawny soup

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