Mulligatawny Soup (Chicken Coconut Curry Soup)

My mom made this all the time when I was growing up, partly because it was a 1 pot meal, but also because it was one of the few soups I would eat. It's rich and creamy, seasoned with traditional Indian spices and has the added sweetness of apple.

Mulligatawny Soup (Chicken Coconut Curry Soup)

Print Grocery List Print Recipe
Total Time: 3 hours and 30 minutes


  • One 4-5 pound roasting chicken, cut into individual piece (thighs, legs, etc)
  • 1/3 cup all-purpose flour
  • 1/3 cup butter
  • 1 ½ cups finely chopped onion (about 1 large onion)
  • 2 cups chopped celery
  • 1 ½ cups chopped, peeled and cored Green apple
  • 1 ½ tablespoons curry powder
  • 4 teaspoons salt
  • ¾ teaspoon mace
  • ½ teaspoon pepper
  • ¼ teaspoon chili powder
  • 1 cup raw, unsweetened flaked coconut
  • 6 cups chicken stock
  • 1 cup apple juice (you can substitute apple cider)
  • 1 cup heavy cream
  • 3 cups cooked white rice (my family prefers Japanese sticky rice, but long grain would work, too)
  • 1/2 cup chopped parsley


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