Mulligatawny Soup

READY IN: 1hr 30mins




  • In a heavy soup pot or dutch oven, If starting with raw chicken, season with salt and pepper then cook in 2 Tbs of butter. Remove from pot and set aside.
  • In the same pot, add butter and reduce heat to medium. Add diced onion, celery and garlic and stir to cook. Onions should be starting to brown.
  • Sprinkle flour over onion mixture. Stir to combine, then stir in curry powder, turmeric, cardamom and coriander. Cook mixture over medium heat for one minute, stirring constantly.
  • Pour in chicken broth. Stir to combine,and add bay leaf and cayenne. Cook for 10-15 minutes. Add half and half, salt, pepper, and sugar, and lemon juice, then cook for another 5-10 minutes.
  • Add chicken and diced apple and cook for another 5 to 10 minutes. Turn off and allow to stand 5 or 10 minutes before serving. Taste for seasonings before serving and discard bay leaf.
  • To serve, place 1/2 cup (packed) cooked basmati rice into a bowl. Surround with soup. Garnish with cilantro if desired.