Mulligatawny
Mulligatawny soup combines chicken thighs, coconut milk and mild curry powder with tomato paste and ground coriander over basmati rice for four servings.
TOTAL TIME
1 hr 7 min
ACTIVE TIME
19 min
QUANTITY
~3.3 l
DIFFICULTY
Easy
CUISINE
—
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/22
Tools0/12
Ingredients0/22 gathered · 4 servings
200g
120g
80g
3clove
15g
40g
2tbsp
1tsp
1tsp
0.5tsp
30g
30g
600g
1,500ml
80g
2tsp
150g
80g
200ml
1piece
1pinch
10g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 200g | — | — | |
| 2 | | 120g | — | — | |
| 3 | | 80g | — | — | |
| 4 | | 3clove | — | — | |
| 5 | | 15g | — | — | |
| 6 | | 40g | — | — | |
| 7 | | 2tbsp | — | — | |
| 8 | | 1tsp | — | — | |
| 9 | | 1tsp | — | — | |
| 10 | | 0.5tsp | — | — | |
| 11 | | 30g | — | — | |
| 12 | | 30g | — | — | |
| 13 | | 600g | — | — | |
| 14 | | 1,500ml | — | — | |
| 15 | | 80g | — | — | |
| 16 | | 2tsp | — | — | |
| 17 | | 150g | — | — | |
| 18 | | 80g | — | — | |
| 19 | | 200ml | — | — | |
| 20 | | 1piece | — | — | |
| 21 | | 1pinch | — | — | |
| 22 | | 10g | — | — |
Tools15 items
Serveware1 item
Procedure43 steps
1 of 43
Peel the onion, halve it through the root and lay it flat on the board.
Yellow onion · 200 g
⏱ 20s
ResultPeeled yellow onion2 of 43
Finely chop the onion into small, even pieces.
⏱ 40s
ResultFinely chopped yellow onion3 of 43
Tip the chopped onion into the saucepan.
⏱ 5s
ResultFinely chopped yellow onion4 of 43
Peel the carrots and trim off the tops and tips.
Carrots · 120 g
⏱ 20s
ResultPeeled carrots5 of 43
Finely chop the peeled carrots into small dice.
⏱ 30s
ResultFinely chopped carrot6 of 43
Tip the chopped carrots into the saucepan with the onion.
⏱ 5s
ResultFinely chopped yellow onion and finely chopped carrot7 of 43
Trim and finely chop the celery sticks into small pieces.
Celery sticks · 80 g⏱ 30s
ResultFinely chopped celery8 of 43
Add the chopped celery to the saucepan.
⏱ 5s
ResultFinely chopped carrot and carrot mixture9 of 43
Crush each garlic clove lightly with the flat of the knife to loosen the skin, then peel it away.
Garlic · 3 clove⏱ 20s
ResultPeeled garlic cloves10 of 43
Mince the peeled garlic cloves into a fine paste by rocking the knife back and forth over them.
⏱ 30s
ResultMinced garlic11 of 43
Scrape the minced garlic into the saucepan.
⏱ 5s
ResultFinely chopped carrot and carrot mixture12 of 43
Peel the ginger by scraping away the skin with the edge of a peeler.
Fresh ginger · 15 g⏱ 20s
ResultPeeled fresh ginger13 of 43
Grate the peeled ginger on the fine side of the grater into a small pile.
⏱ 20s
ResultFinely grated fresh ginger14 of 43
Scrape the grated ginger into the saucepan.
⏱ 5s
ResultFinely chopped carrot and carrot mixture15 of 43
Add the butter to the saucepan with the vegetables.
Butter · 40 g⏱ 5s
ResultFinely chopped carrot and carrot mixture16 of 43
Set the pan over a medium heat and stir the vegetables and butter together, cooking until the onion is completely soft and translucent, about 8 minutes.
⏱ 8 min
ResultSoftened aromatic vegetables17 of 43
Add the mild curry powder to the pan.
Mild curry powder · 2 tbsp⏱ 5s
ResultSoftened aromatic vegetables and mild curry powder18 of 43
Add the ground cumin to the pan.
Ground cumin · 1 tsp⏱ 5s
ResultSoftened aromatic vegetables and mild curry powder and ground cumin19 of 43
Add the ground coriander to the pan.
Ground coriander · 1 tsp⏱ 5s
ResultSoftened aromatic vegetable and mild curry powder mixture20 of 43
Add the ground turmeric to the pan.
Ground turmeric · 0.5 tsp⏱ 5s
ResultSoftened aromatic vegetable and mild curry powder mixture21 of 43
Stir the spices into the vegetables and cook, stirring constantly, for about 90 seconds until the spices smell fragrant and coat everything in the pan.
⏱ 1 min 30s
ResultFragrant spiced vegetables22 of 43
Add the tomato paste to the pan.
Tomato paste · 30 g⏱ 5s
ResultFragrant spiced vegetables and tomato paste23 of 43
Add the plain flour to the pan.
Plain flour · 30 g⏱ 5s
ResultFragrant spiced vegetables and tomato paste and plain flour24 of 43
Stir the tomato paste and flour thoroughly into the spiced vegetables and cook for 1 minute, stirring, until the paste deepens in colour.
⏱ 1 min
ResultSpiced paste with vegetables25 of 43
Add the chicken thighs to the pan, nestling them among the spiced vegetables.
Chicken thigh · 600 g⏱ 10s
ResultSpiced paste with vegetables and chicken thigh26 of 43
Pour the water into the pan, stirring to lift the paste from the bottom.
Water · 1,500 ml⏱ 10s
ResultSpiced paste with vegetables and chicken thigh and water27 of 43
Add the red lentils to the pan.
Red lentils · 80 g⏱ 5s
ResultChicken thigh and red lentil mixture28 of 43
Add the salt to the pan and stir to combine.
Salt · 2 tsp⏱ 5s
ResultChicken thigh and red lentil mixture29 of 43
Bring the soup to a full boil over a high heat, stirring occasionally and skimming any foam that rises to the surface.
⏱ 3 min
ResultMulligatawny base30 of 43
Reduce the heat to low, partially cover the pan and simmer gently for 25 minutes, until the chicken is cooked through and the lentils have dissolved into the broth.
⏱ 25 min
ResultCooked mulligatawny with tender chicken31 of 43
Lift the chicken thighs out of the soup with tongs and transfer them to the chopping board.
⏱ 15s
ResultCooked mulligatawny with tender chicken32 of 43
Use two forks to pull the chicken thighs apart into rough shreds, discarding any bones or skin.
⏱ 1 min
ResultShredded cooked chickenused in step 3933 of 43
Peel the apple, removing all the skin.
Apple · 150 g⏱ 20s
ResultPeeled apple34 of 43
Quarter the apple and cut out the core from each piece.
⏱ 15s
ResultPeeled cored apple35 of 43
Dice the apple quarters into small, roughly equal cubes.
⏱ 30s
ResultDiced apple37 of 43
Add the basmati rice to the pan.
Basmati rice · 80 g⏱ 5s
ResultDiced apple and hot soup and basmati rice38 of 43
Pour the coconut milk into the pan and stir to combine.
Coconut milk · 200 ml⏱ 5s
ResultBasmati rice and diced apple mixture39 of 43
Return the shredded chicken to the pan and stir it through the soup.
⏱ 5s
ResultBasmati rice and shredded cooked chicken mixture40 of 43
Simmer the soup over a low heat, uncovered, for 12 minutes, until the rice is tender and the apple has softened into the broth. Check the thickest piece reads 74 °C on a thermometer.
⏱ 12 min
ResultMulligatawny with rice41 of 43
Halve the lemon and squeeze the juice into the small bowl, catching any pips.
Lemon · 1 piece
⏱ 15s
ResultLemon juice42 of 43
Pour the lemon juice into the soup.
⏱ 5s
ResultMulligatawny with rice and lemon juice43 of 43
Add a pinch of black pepper and stir the soup to combine all the final seasonings.
Ground black pepper · 1 pinch⏱ 10s
ResultSeasoned mulligatawnyTotal Time1 hr 7 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 200 g | | Peel the onion, halve it through the root and lay it flat on the board.⏱ 20sResultPeeled yellow onion |
| 2 | Peeled yellow onionstep 1 | | Finely chop the onion into small, even pieces.⏱ 40sResultFinely chopped yellow onion |
| 3 | Finely chopped yellow onionstep 2 | | Tip the chopped onion into the saucepan.⏱ 5sResultFinely chopped yellow onion |
| 4 | 120 g | | Peel the carrots and trim off the tops and tips.⏱ 20sResultPeeled carrots |
| 5 | Peeled carrotsstep 4 | | Finely chop the peeled carrots into small dice.⏱ 30sResultFinely chopped carrot |
| 6 | Finely chopped carrotstep 5 | | Tip the chopped carrots into the saucepan with the onion.⏱ 5sResultFinely chopped yellow onion and finely chopped carrot |
| 7 | 80 g | | Trim and finely chop the celery sticks into small pieces.⏱ 30sResultFinely chopped celery |
| 8 | Finely chopped celerystep 7 | | Add the chopped celery to the saucepan.⏱ 5sResultFinely chopped carrot and carrot mixture |
| 9 | 3 clove | | Crush each garlic clove lightly with the flat of the knife to loosen the skin, then peel it away.⏱ 20sResultPeeled garlic cloves |
| 10 | Peeled garlic clovesstep 9 | | Mince the peeled garlic cloves into a fine paste by rocking the knife back and forth over them.⏱ 30sResultMinced garlic |
| 11 | Minced garlicstep 10 | | Scrape the minced garlic into the saucepan.⏱ 5sResultFinely chopped carrot and carrot mixture |
| 12 | 15 g | | Peel the ginger by scraping away the skin with the edge of a peeler.⏱ 20sResultPeeled fresh ginger |
| 13 | Peeled fresh gingerstep 12 | | Grate the peeled ginger on the fine side of the grater into a small pile.⏱ 20sResultFinely grated fresh ginger |
| 14 | Finely grated fresh gingerstep 13 | | Scrape the grated ginger into the saucepan.⏱ 5sResultFinely chopped carrot and carrot mixture |
| 15 | 40 g | | Add the butter to the saucepan with the vegetables.⏱ 5sResultFinely chopped carrot and carrot mixture |
| 16 | — | | Set the pan over a medium heat and stir the vegetables and butter together, cooking until the onion is completely soft and translucent, about 8 minutes.⏱ 8 minResultSoftened aromatic vegetables |
| 17 | 2 tbsp | | Add the mild curry powder to the pan.⏱ 5sResultSoftened aromatic vegetables and mild curry powder |
| 18 | 1 tsp | | Add the ground cumin to the pan.⏱ 5sResultSoftened aromatic vegetables and mild curry powder and ground cumin |
| 19 | 1 tsp | | Add the ground coriander to the pan.⏱ 5sResultSoftened aromatic vegetable and mild curry powder mixture |
| 20 | 0.5 tsp | | Add the ground turmeric to the pan.⏱ 5sResultSoftened aromatic vegetable and mild curry powder mixture |
| 21 | — | | Stir the spices into the vegetables and cook, stirring constantly, for about 90 seconds until the spices smell fragrant and coat everything in the pan.⏱ 1 min 30sResultFragrant spiced vegetables |
| 22 | 30 g | | Add the tomato paste to the pan.⏱ 5sResultFragrant spiced vegetables and tomato paste |
| 23 | 30 g | | Add the plain flour to the pan.⏱ 5sResultFragrant spiced vegetables and tomato paste and plain flour |
| 24 | — | | Stir the tomato paste and flour thoroughly into the spiced vegetables and cook for 1 minute, stirring, until the paste deepens in colour.⏱ 1 minResultSpiced paste with vegetables |
| 25 | 600 g | | Add the chicken thighs to the pan, nestling them among the spiced vegetables.⏱ 10sResultSpiced paste with vegetables and chicken thigh |
| 26 | 1,500 ml | | Pour the water into the pan, stirring to lift the paste from the bottom.⏱ 10sResultSpiced paste with vegetables and chicken thigh and water |
| 27 | 80 g | | Add the red lentils to the pan.⏱ 5sResultChicken thigh and red lentil mixture |
| 28 | 2 tsp | | Add the salt to the pan and stir to combine.⏱ 5sResultChicken thigh and red lentil mixture |
| 29 | — | | Bring the soup to a full boil over a high heat, stirring occasionally and skimming any foam that rises to the surface.⏱ 3 minResultMulligatawny base |
| 30 | — | | Reduce the heat to low, partially cover the pan and simmer gently for 25 minutes, until the chicken is cooked through and the lentils have dissolved into the broth.⏱ 25 minResultCooked mulligatawny with tender chicken |
| 31 | — | | Lift the chicken thighs out of the soup with tongs and transfer them to the chopping board.⏱ 15sResultCooked mulligatawny with tender chicken |
| 32 | — | | Use two forks to pull the chicken thighs apart into rough shreds, discarding any bones or skin.⏱ 1 minResultShredded cooked chickenused in step 39 |
| 33 | 150 g | | Peel the apple, removing all the skin.⏱ 20sResultPeeled apple |
| 34 | Peeled applestep 33 | | Quarter the apple and cut out the core from each piece.⏱ 15sResultPeeled cored apple |
| 35 | Peeled cored applestep 34 | | Dice the apple quarters into small, roughly equal cubes.⏱ 30sResultDiced apple |
| 36 | Diced applestep 35 | | Add the diced apple to the hot soup.⏱ 5sResultDiced apple and hot soup |
| 37 | 80 g | | Add the basmati rice to the pan.⏱ 5sResultDiced apple and hot soup and basmati rice |
| 38 | 200 ml | | Pour the coconut milk into the pan and stir to combine.⏱ 5sResultBasmati rice and diced apple mixture |
| 39 | Shredded cooked chickenstep 32 | | Return the shredded chicken to the pan and stir it through the soup.⏱ 5sResultBasmati rice and shredded cooked chicken mixture |
| Diced apple and hot soup and basmati rice and coconut milkstep 38 | |||
| 40 | — | | Simmer the soup over a low heat, uncovered, for 12 minutes, until the rice is tender and the apple has softened into the broth. Check the thickest piece reads 74 °C on a thermometer.⏱ 12 minResultMulligatawny with rice |
| 41 | 1 piece | | Halve the lemon and squeeze the juice into the small bowl, catching any pips.⏱ 15sResultLemon juice |
| 42 | Lemon juicestep 41 | | Pour the lemon juice into the soup.⏱ 5sResultMulligatawny with rice and lemon juice |
| 43 | 1 pinch | | Add a pinch of black pepper and stir the soup to combine all the final seasonings.⏱ 10sResultSeasoned mulligatawny |
| Total Time | 1 hr 7 min | ||
Serving
- Ladle the hot soup into 4 warmed bowls.
- Scatter fresh coriander leaves over each bowl and serve immediately.
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 590kcal | |
| 40g | |
| 29g | |
| 18g | |
| 48g | |
| 12g | |
| 8g | |
| 1,444mg |
Ingredients0/22
Tools0/12
Recipe
Mulligatawny
Mulligatawny soup combines chicken thighs, coconut milk and mild curry powder with tomato paste and ground coriander over basmati rice for four servings.
What you’ll doYou will build a fragrant curry base by softening onion, carrot, celery, garlic and ginger in butter, then bloom the spices and tomato paste. Poach chicken thighs in a lentil broth for 25 minutes, shred the meat, then finish the soup with apple, rice and coconut milk for a final 12 minutes of simmering. Season with lemon juice and black pepper at the end.
Serves4
Total1 hr 7 min
LevelEasy
Ingredients
- Yellow onion200 g
- Carrots120 g
- Celery sticks80 g
- Garlic3 clove
- Fresh ginger15 g
- Butter40 g
- Mild curry powder2 tbsp
- Ground cumin1 tsp
- Ground coriander1 tsp
- Ground turmeric0.5 tsp
- Tomato paste30 g
- Plain flour30 g
- Chicken thigh600 g
- Water1,500 ml
- Red lentils80 g
- Salt2 tsp
- Apple150 g
- Basmati rice80 g
- Coconut milk200 ml
- Lemon1 piece
- Ground black pepper1 pinch
- Fresh coriander10 g
Tools
TongsSmall bowlLarge heavy based saucepanChef's knifeCitrus juicerWooden spoonGraterBowlPeelerLadleForkChopping boardPan lidThermometerSoup bowl
Method
1
Peel the onion, halve it through the root and lay it flat on the board.
20sChopping board, Chefs knifeYellow onion · 200 g
2
Finely chop the onion into small, even pieces.
40sChopping board, Chefs knifePeeled yellow onion · step 1
3
Tip the chopped onion into the saucepan.
5sLarge heavy based saucepanFinely chopped yellow onion · step 2
4
Peel the carrots and trim off the tops and tips.
20sChopping board, PeelerCarrots · 120 g
5
Finely chop the peeled carrots into small dice.
30sChopping board, Chefs knifePeeled carrots · step 4
6
Tip the chopped carrots into the saucepan with the onion.
5sLarge heavy based saucepanFinely chopped carrot · step 5
7
Trim and finely chop the celery sticks into small pieces.
30sChopping board, Chefs knifeCelery sticks · 80 g
8
Add the chopped celery to the saucepan.
5sLarge heavy based saucepanFinely chopped celery · step 7
9
Crush each garlic clove lightly with the flat of the knife to loosen the skin, then peel it away.
20sChopping board, Chefs knifeGarlic · 3 clove
10
Mince the peeled garlic cloves into a fine paste by rocking the knife back and forth over them.
30sChopping board, Chefs knifePeeled garlic cloves · step 9
11
Scrape the minced garlic into the saucepan.
5sLarge heavy based saucepanMinced garlic · step 10
12
Peel the ginger by scraping away the skin with the edge of a peeler.
20sChopping board, PeelerFresh ginger · 15 g
13
Grate the peeled ginger on the fine side of the grater into a small pile.
20sChopping board, GraterPeeled fresh ginger · step 12
14
Scrape the grated ginger into the saucepan.
5sLarge heavy based saucepanFinely grated fresh ginger · step 13
15
Add the butter to the saucepan with the vegetables.
5sLarge heavy based saucepanButter · 40 g
16
Set the pan over a medium heat and stir the vegetables and butter together, cooking until the onion is completely soft and translucent, about 8 minutes.
8 minLarge heavy based saucepan, Wooden spoon
17
Add the mild curry powder to the pan.
5sLarge heavy based saucepanMild curry powder · 2 tbsp
18
Add the ground cumin to the pan.
5sLarge heavy based saucepanGround cumin · 1 tsp
19
Add the ground coriander to the pan.
5sLarge heavy based saucepanGround coriander · 1 tsp
20
Add the ground turmeric to the pan.
5sLarge heavy based saucepanGround turmeric · 0.5 tsp
21
Stir the spices into the vegetables and cook, stirring constantly, for about 90 seconds until the spices smell fragrant and coat everything in the pan.
1 min 30sLarge heavy based saucepan, Wooden spoon
22
Add the tomato paste to the pan.
5sLarge heavy based saucepanTomato paste · 30 g
23
Add the plain flour to the pan.
5sLarge heavy based saucepanPlain flour · 30 g
24
Stir the tomato paste and flour thoroughly into the spiced vegetables and cook for 1 minute, stirring, until the paste deepens in colour.
1 minLarge heavy based saucepan, Wooden spoon
25
Add the chicken thighs to the pan, nestling them among the spiced vegetables.
10sLarge heavy based saucepanChicken thigh · 600 g
26
Pour the water into the pan, stirring to lift the paste from the bottom.
10sLarge heavy based saucepanWater · 1,500 ml
27
Add the red lentils to the pan.
5sLarge heavy based saucepanRed lentils · 80 g
28
Add the salt to the pan and stir to combine.
5sLarge heavy based saucepanSalt · 2 tsp
29
Bring the soup to a full boil over a high heat, stirring occasionally and skimming any foam that rises to the surface.
3 minLarge heavy based saucepan, Wooden spoon
30
Reduce the heat to low, partially cover the pan and simmer gently for 25 minutes, until the chicken is cooked through and the lentils have dissolved into the broth.
25 minLarge heavy based saucepan, Pan lid
31
Lift the chicken thighs out of the soup with tongs and transfer them to the chopping board.
15sChopping board, Tongs
32
Use two forks to pull the chicken thighs apart into rough shreds, discarding any bones or skin.
Result · Shredded cooked chicken · used in step 39
1 minChopping board, Fork
33
Peel the apple, removing all the skin.
20sChopping board, PeelerApple · 150 g
34
Quarter the apple and cut out the core from each piece.
15sChopping board, Chefs knifePeeled apple · step 33
35
Dice the apple quarters into small, roughly equal cubes.
30sChopping board, Chefs knifePeeled cored apple · step 34
36
Add the diced apple to the hot soup.
5sLarge heavy based saucepanDiced apple · step 35
37
Add the basmati rice to the pan.
5sLarge heavy based saucepanBasmati rice · 80 g
38
Pour the coconut milk into the pan and stir to combine.
5sLarge heavy based saucepanCoconut milk · 200 ml
39
Return the shredded chicken to the pan and stir it through the soup.
5sLarge heavy based saucepanShredded cooked chicken · step 32Basmati rice and diced apple mixture · step 38
40
Simmer the soup over a low heat, uncovered, for 12 minutes, until the rice is tender and the apple has softened into the broth. Check the thickest piece reads 74 °C on a thermometer.
12 minLarge heavy based saucepan, Thermometer
41
Halve the lemon and squeeze the juice into the small bowl, catching any pips.
15sSmall bowl, Citrus juicerLemon · 1 piece
42
Pour the lemon juice into the soup.
5sLarge heavy based saucepanLemon juice · step 41
43
Add a pinch of black pepper and stir the soup to combine all the final seasonings.
10sLarge heavy based saucepanGround black pepper · 1 pinch
44
Ladle the hot soup into 4 warmed bowls.
30sSoup bowl, LadleSeasoned mulligatawny · step 43
45
Scatter fresh coriander leaves over each bowl and serve immediately.
Result · Mulligatawny
15sSoup bowlFresh coriander · 10 g
Printed 10 October 2026