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)

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Total Time: 3 hours 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)
  • cups  chopped celery
  • 1 ½ cups  chopped, peeled and cored Green apple
  • 1 ½ tablespoons  curry powder
  • teaspoons  salt
  • ¾  teaspoon  mace
  • ½  teaspoon  pepper
  • ¼  teaspoon  chili powder
  • cup  raw, unsweetened flaked coconut
  • cups  chicken stock
  • cup  apple juice (you can substitute apple cider)
  • cup  heavy cream
  • cups  cooked white rice (my family prefers Japanese sticky rice, but long grain would work, too)
  • 1/2 cup  chopped parsley


  • Divide the flour between two large gallon freezer bags and sprinkle a generous pinch of salt and pepper into each bag. Divide the chicken between the two bags, seal and shake to coat chicken with flour.
  • In a large Dutch oven, over medium heat, melt the butter. Brown the chicken in batches and then set all the browned chicken aside. Take your time with this step to make sure all the chicken is nicely browned on all sides.
  • Add the onion, carrot, celery and apple to the Dutch oven and sauté over medium heat. If the mixture seems dry, add another tablespoon of butter. Stir occasionally until mixture begins to soften and the onions become translucent, about 5 minutes.
  • Add curry powder, salt, mace, pepper, chili powder, coconut, chicken and 6 cups chicken stock; mix well. Bring ingredients to a boil, and then reduce heat and simmer, covered, for 2 hours. Stir occasionally.
  • Remove from heat. Skim fat from the top and discard. Using a slotted spoon, remove all the chicken from the pot and place on a sheet pan. Wait for the chicken to cool, and using a couple of forks (or your hands, which is messy, but I think is easier and faster), remove the skin and then remove the chicken from the bone. Shred or cut up the chicken into large pieces.
  • Return the shredded chicken to the pot, add the apple juice and cream. Reheat, stirring often.
  • You can make this ahead of time and reheat it before serving. Add a large scoop of rice in each bowl; ladle the soup over the rice and sprinkle with the fresh parsley.
  • DO AHEAD TIP #1: Measure out the curry powder, salt, mace, pepper, chili powder and coconut into a large measuring cup, to make it fast and easy to add to the soup.
    DO AHEAD TIP #2: The soup can be made a day ahead, store in the refrigerator, then reheat before serving.
    DO AHEAD TIP #3: You can use a rotisserie chicken in place of the uncooked chicken. Make the base of the soup, shred the rotisserie chicken, then add to the soup.
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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