Mulligatawny

Ingredients

• 1whole chicken
• 4 sprigsfresh herbs, such as parsley or thyme
• 2, quarteredonions
• 2, halvedcarrots
• 2, cut into large piecesleeks
• 10peppercorns
• 2 tspcoarse salt
• 1 tbspolive oil
• 1½ tbspgood, hot curry powder
• 2 (about 150 g), roughly choppedonions
• 3 small, finely choppedgarlic cloves
• 2 tsp, finely choppedfresh ginger
• 250 mlcooking cream
• 1 small, sliced into ringsred chilli
• 1 tspcoarse salt
• 100 mlfresh coriander
• 300 ml, uncookedbasmati rice
• 160 gwholemeal bread

Instructions

1. 1

   Simmer the chicken

   Cover the chicken with water and add the herbs, vegetables and peppercorns, along with 2 tsp coarse salt. Bring to the boil, then lower the heat and simmer for about 1 hour. Turn off the heat and leave the chicken in the stock for about 1 hour.

2. 2

   Strain and shred

   Strain the stock into a separate container and keep it. Pick the meat from the chicken and shred it into strands.

3. 3

   Fry the spices

   Heat the olive oil in a heavy-based pan until hot. Add the curry powder, chopped onions, garlic, ginger and 1 tsp coarse salt, and fry for about 1 minute.

4. 4

   Finish the soup

   Add 1 litre of the reserved stock and bring it to the boil. Stir in the cooking cream, shredded chicken and chilli, reserving a little chilli for the garnish. Bring the soup back to the boil.

5. 5

   Garnish and serve

   Taste and adjust the seasoning as needed. Sprinkle with fresh coriander and the reserved chilli rings, and serve with cooked basmati rice and wholemeal bread.

What is mulligatawny?

Mulligatawny is a spiced soup associated with Indian cuisine; its name comes from a Tamil expression meaning pepper water. Versions vary, but curry spices and a savoury broth are characteristic.

This version builds its base from a whole chicken simmered with herbs and vegetables, then enriches the stock with cream and shredded meat. Rice and bread make it a substantial meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 138 calories, 7g protein, 16g carbs, 4g fat.

The rice and bread provide most of the carbohydrates, while the chicken contributes protein and the olive oil and cream supply much of the fat. Serve a generous amount of chicken and soup with a measured portion of rice, and add vegetables on the side if you want a more balanced plate.

Building a flavourful stock

Whole chicken: simmering it with herbs, onion, carrot, leek and peppercorns gives the broth a rounded flavour while cooking the meat for the soup.

Gentle heat: once the water boils, turn it down to a simmer. Letting the chicken rest in the hot stock after cooking gives you time to prepare the remaining ingredients.

Frying the curry base

Hot oil: heat the oil before adding the curry powder, onions, garlic and ginger so their aromas can bloom in the pan.

Short cooking: fry the mixture for about 1 minute, stirring so the spices and chopped ingredients do not catch or burn.

Finishing the soup

Reserved stock: use 1 litre of the strained broth for the soup. Bring it to the boil before adding the cream and chicken.

Chilli: add most of the rings to the pan and keep a little back for garnish. The recipe calls for a return to the boil after the cream and meat are added.

Serving with rice and bread

Basmati rice: cook it separately as directed by the recipe, then serve it alongside the soup rather than stirring it into the pot.

Wholemeal bread: offer it at the table for dipping and scooping. Fresh coriander and the reserved chilli add a bright finish just before serving.

Planning the cooking time

The chicken simmers for about 1 hour and then rests in the stock for about 1 hour, so start well ahead of serving. The remaining soup-making steps are relatively quick once the stock and shredded meat are ready.

While the cooked chicken cools enough to handle, you can chop the ingredients for the curry base. Strain the stock before beginning the final stage.

Recipe notes & tips

• Keep the chicken at a gentle simmer rather than letting the stock boil vigorously.
• Strain the stock carefully before using it in the soup.
• Shred the chicken into bite-sized strands so it is easy to eat with a spoon.
• Stir the curry mixture while it fries to prevent the garlic and spices from catching.
• Reserve some chilli rings before adding the rest to the soup for a fresh garnish.
• Serve the rice and bread separately so everyone can choose how much to add.

Variations

• Adjust the heat: use fewer chilli rings in the soup and offer extra at the table.
• Choose the herbs: use parsley or thyme for the chicken stock, as suggested in the recipe.
• Vary the garnish: add the coriander just before serving for a fresh finish.
• Serve with rice: keep the basmati on the side for a more distinct texture.
• Make it creamier: use a richer cooking cream while keeping the stated quantity.

Common mistakes to avoid

• Boiling the chicken hard: the stock can become cloudy; lower the heat once it reaches the boil.
• Skipping the resting time: leave the chicken in the hot stock for about 1 hour as directed.
• Burning the curry base: stir the ingredients and limit frying to about 1 minute.
• Adding all the chilli at once: reserve a little first so you can garnish the finished soup.
• Using all the stock: measure out 1 litre for the soup and keep any remainder for another use.

How to store

Refrigerate leftover soup in a covered container and use within 3 days. Reheat gently in a pan until steaming throughout; store cooked rice separately and reheat it thoroughly. Freeze the soup without the rice for up to 3 months, then thaw in the fridge before reheating.

Frequently asked questions