chicken ·
soups & stews ·
Mulligatawny Soup
When we were building our house and living in the trailer, my family and I became OBSESSED with Boise Co-Op's Mulligatawny Soup.
So obsessed, in fact, that I got to know the chef just so that I knew when they'd be making it fresh.
It can be a bit intimidating- there's a lot of different flavors to balance out.... but I'm pretty sure this recipe (after being tweaked and tweaked) is quite perfect IF I do say so myself!
Ingredients
Base + Aromatics
• 2 tbsp butter (or ghee)
• 1 tbsp olive oil
• 1 large onion, diced
• 2–3 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 large apple, peeled & diced (Honeycrisp or Gala)
Spices
• 2 tsp curry powder
• 1 tsp garam masala
• ½ tsp turmeric
• ½ tsp paprika
• ½ tsp ground ginger
• 1 tsp nigella seeds, toasted
• Salt + pepper to taste
Protein
• 1 ½ lbs chicken thighs, diced
(or 2–3 cups cooked shredded chicken)
Thickener
• 1 cup white rice
Liquids
• 6 cups chicken broth
• 1 cup coconut milk (or heavy cream)
• 1–2 tsp maple syrup
Instructions
1. Toast the nigella seeds
In a small dry skillet, toast 1 teaspoon nigella seeds for 30–60 seconds until fragrant.
Set aside.
2. Sauté aromatics
In a large pot over medium heat, melt butter + oil.
Add onion, carrots, celery, and apple.
Cook 8–10 minutes until soft and golden.
3. Add garlic + spices
Add garlic, curry powder, garam masala, turmeric, paprika, ground ginger, and the toasted nigella seeds.
Cook 1–2 minutes to bloom the spices.
4. Add chicken + broth
Stir in the diced chicken so it’s coated in spices.
Pour in the chicken broth.
Bring to a gentle simmer.
5. Make the rice. You can either add it to the soup.... I like to cook it in the insta pot in bone broth and then add it when serving. Either way works
6. Add creamy finish. Turn heat to low.
Stir in coconut milk (or heavy cream) and maple syrup.
Taste and adjust salt + pepper
