Creamy Mulligatawny Soup

    1 hour 20 minutes

    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.

    1166 people made this

    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 and Ratings
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    Reviews in English (1185)


    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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