Creamy Mulligatawny Soup

Creamy Mulligatawny Soup


1152 people made this

If you've never tried mulligatawny soup, you are missing out! Apples, chicken and curry are a great combination and you can make it spicier if you prefer.

Lise P.

Serves: 6 

  • 1 small onion, peeled and chopped
  • 2 stalks celery, chopped
  • 1 carrot, peeled and diced
  • 60g butter
  • 1 1/2 tablespoons plain flour
  • 1 1/2 teaspoons curry powder
  • 1 litre (4 cups) chicken stock
  • 1/2 apple - peeled, cored and chopped
  • 3 tablespoons basmati rice
  • 1 skinless, boneless chicken breast fillet - diced
  • salt and freshly ground black pepper to taste
  • 1 pinch dried thyme
  • 1/2 cup (125ml) very thick (45%) cream

Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

  1. Fry onions, celery, carrot and butter in a large soup pot. Add flour and curry powder and cook 5 more minutes.
  2. Add chicken stock, mix well and bring to the boil. Simmer about 1/2 hour.
  3. Add apple, rice, chicken, salt, pepper and thyme. Simmer 15 to 20 minutes, or until rice is done.
  4. Stir in cream and serve.

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Reviews (3)


Great recipe, used ghee instead of butter and add more curry powder. - 29 Jan 2012


Interesting and tasty. My husband said he liked it...I wasn't that taken by it. It's the only Mullagatwny ive ever had so I can't really compare it to anything i've tried before. - 08 Aug 2009


Wow this was one of the nicest soups I have ever had. Yummy can't wait to do it again! - 31 May 2009

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