British Mulligatawny Curry Soup with Chicken and Red Lentils

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A warming Anglo-Indian classic that has earned a permanent place on British menus, this golden Mulligatawny balances tender chicken, earthy red lentils, tart apple, and a fragrant curry spice blend finished with creamy coconut milk. Traditionally served over basmati rice, it is hearty enough for a main course yet elegant enough to start a supper.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 24 gFat
• 14 gSaturated Fat
• 38 gCarbs
• 6 gFiber
• 9 gSugar
• 32 gProtein
• 720 mgSodium
• 850 mgPotassium
• 80 mgCalcium
• 5 mgIron
• 14 mgVitamin C
• 350 mcgVitamin A

Ingredients

For the spice base

• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp mild British curry powder
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/4 tsp cayenne pepper

For the soup

• 450 g (1 lb) boneless skinless chicken thighs, diced
• 1 large carrot, diced
• 1 celery stalk, diced
• 1 medium Bramley apple, peeled, cored and chopped
• 1.4 litres (6 cups) chicken stock
• 100 g (1/2 cup) dried red lentils, rinsed
• 1 tbsp tomato puree
• 1 bay leaf

To finish and serve

• 400 ml tin full-fat coconut milk
• Juice of 1/2 lemon
• Salt and freshly ground black pepper
• 2 tbsp fresh coriander, chopped
• 200 g cooked basmati rice, to serve

Directions

1. Heat the oil in a large heavy saucepan over medium heat. Add the onion and cook gently for 5-6 minutes until softened and translucent.
2. Stir in the garlic, ginger, curry powder, cumin, turmeric and cayenne and cook for 1 minute until aromatic, taking care not to burn the spices.
3. Add the diced chicken, carrot, celery and chopped apple and cook for 4-5 minutes, stirring, until the chicken turns opaque on all sides.
4. Pour in the chicken stock, then add the rinsed red lentils, tomato puree and bay leaf. Bring to a boil, reduce the heat and simmer gently for 25 minutes, until the lentils are completely tender and the chicken is cooked through.
5. Remove and discard the bay leaf. Using a stick blender, pulse the soup a few times so it thickens but still retains some texture and chunks of chicken and vegetables.
6. Stir in the coconut milk and lemon juice, season well with salt and pepper, and simmer for a further 3-4 minutes until heated through.
7. Ladle the soup over a mound of warm basmati rice in deep bowls, scatter with fresh coriander and serve immediately with warm naan or crusty bread on the side.

Cook’s Notes

• For a thicker, velvety texture blend a couple of ladlefuls fully smooth and stir back in, or stir in 2 tbsp of cooked rice before blending.
• Adjust the heat by varying the curry powder blend and cayenne; a milder British-style Madras powder keeps it family friendly.
• Leftovers keep well in the fridge for 3 days; the lentils will absorb liquid so add a splash of stock when reheating.
• A squeeze of extra lemon juice at the table brightens all the spices and lifts the coconut milk beautifully.
• Serve with a few toasted flaked almonds on top for crunch and a little extra richness.

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