Chicken Mulligatawny Soup

Chicken Mulligatawny Soup
  • Prep Time: 15
  • Total Time: 40
  • Servings: 4

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About this Recipe

This soup is a combination of authentic Indian flavours that work very well together.


1 Package (2 pieces) Mina™ Boneless Skinless
Chicken Breasts, cut into ½” (1 cm) pieces Salt and pepper
1 tsp (5 mL) Freshly grated ginger
3 Cloves garlic, minced
1.5 tsp (7 mL) Ground coriander
1 tsp (5 mL) Ground cumin
.25 tsp (1 mL) Cayenne pepper
.25 tsp (1 mL) Turmeric
1 tsp (5 mL) Hot curry powder
2 tbsp (30 mL) Vegetable oil
.5 Onion, finely chopped
7 tbsp (105 mL) Chickpea flour (gram flour), sifted
6.5 cups (1.625 L) Vegetable or chicken broth
1 Apple, peeled, cored and diced
3 tbsp (45 mL) Lemon juice
Chopped fresh cilantro


COMBINE chicken with salt, pepper, ginger, garlic, coriander, cumin, cayenne, turmeric, and hot curry powder. Cover and marinade in the refrigerator for at least 30 minutes and up to 4 hours.

HEAT oil in a large pot over medium-high heat. Add chicken and onion and cook for 3-4 minutes or until lightly browned. Sprinkle in chickpea flour and cook, stirring for 2-3 minutes. Gradually stir in broth and apple. Bring to a boil. Reduce heat and simmer covered for 15-20 minutes stirring occasionally. Season with salt and pepper to taste. Stir in lemon juice and serve hot. Garnish with fresh cilantro.


Add a dollop of yogurt to the soup just before serving for creaminess.

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