Mulligatawny Soup ( Chicken )

Total Time
1hr 25mins
Prep 15 mins
Cook 1 hr 10 mins

A substantial chicken soup from India. From the cookbook simply titled "Rice".

Ingredients Nutrition


  1. Brown chicken in oil in heavy pot; remove and set aside.
  2. In same pot, cook garlic and ginger 1 - 2 minutes.
  3. Add onion and cook 5 - 10 minutes until soft and golden.
  4. Stir in spices.
  5. Return chicken pieces and add milk or cream, broth and salt.
  6. Simmer 40 minutes.
  7. Remove chicken pieces; discard skin and bones and return meat to pot.
  8. Add rice and chickpeas and bring to a boil.
  9. Reduce heat and simmer 20 minutes.


Most Helpful

We used low sodium ingredients to significantly reduce the sodium content. We added curry powder and more cayenne, too. We also used an entire can of coconut milk (low fat, 14 oz.) and reduced the low-sodium broth proportionately. The soup was very good. This recipe is great!

Shibi October 20, 2007

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