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Chef John's Mulligatawny Soup
Chef John's Mulligatawny Soup
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
100 minutes
Elevated mulligatawny soup featuring tender chicken, hearty potatoes, vibrant veggies, and a delightful blend of spices by Chef John.
Ingredients:
  • 1 tablespoon unsalted butter
  • 1 tablespoon vegetable oil
  • 1.25 cups boneless, skinless chicken thighs
  • 1 teaspoon kosher salt, or more to taste
  • 1 tablespoon curry powder
  • 1 teaspoon garam masala
  • 0.5 teaspoon freshly ground black pepper
  • 0.25 teaspoon ground mustard
  • 0.25 teaspoon ground coriander
  • 0.25 teaspoon cayenne pepper
  • 4 cloves garlic, minced
  • 1 tablespoon finely grated fresh ginger
  • 1 large yellow onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 tablespoon tomato paste
  • 1 cup cubed Yukon Gold potatoes
  • 0.5 cup seeded and diced tomato
  • 2 small Granny Smith apples - peeled, cored, and diced
  • 0.5 cup dry red lentils
  • 1 bay leaf
  • 1 teaspoon tamarind paste
  • 6 cups chicken broth
  • 3 tablespoons coconut cream
  • 0.5 cup plain Greek yogurt, or to taste
  • 0.25 cup chopped fresh cilantro, or to taste
  • 0.25 cup sliced green onion, or to taste
  • 1 pinch red pepper flakes, or to taste
Instructions:
  • Prepare all ingredients.
  • In a soup pot over medium-high heat, melt butter and oil. Add chicken thighs, season with salt, and let them brown for 4 to 5 minutes. Flip and brown the other side for another 4 to 5 minutes.
  • Mix together curry powder, garam masala, cumin, black pepper, ground mustard, coriander, and cayenne in a small bowl while chicken is browning.
  • Transfer the browned chicken from the pot to a plate and allow it to cool until it can be handled; then roughly chop or shred it.
  • Once the chicken cools, lower the heat to medium. Add the spice blend to the pot and cook while stirring for about 30 seconds until fragrant. Introduce the garlic and ginger, stirring and cooking for approximately 1 minute. Incorporate the onions, carrots, and celery, then season with salt. Cook and stir until the onions become translucent, about 3 to 4 minutes.
  • Add the tomato paste and cook for an additional 3 minutes.
  • Combine the potatoes, tomatoes, and apples, then mix in the red lentils, bay leaf, and tamarind paste.
  • After stirring in the chicken broth, crank up the heat, and swirl in the coconut cream. Allow it to come to a gentle simmer. Reduce the heat to medium-low, and let it gently bubble away for around 30 minutes, stirring occasionally.
  • Mix in the chopped chicken with its juices into the soup. Let it simmer, stirring now and then until the vegetables are fully cooked, lentils are tender, and the soup has thickened, about 20 to 30 minutes. Taste and adjust seasoning if needed.
  • Ladle the delicious dish into warm bowls and generously top with Greek yogurt, cilantro, scallions, and a sprinkle of red chili flakes for added flavor.

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