Chicken Mulligatawny

chicken mulligatawny

Chicken Mulligatawny

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Servings: 4
Calories: 365


  • 2 lb chicken boned and skinned
  • 1 pint water
  • 6 green cardamom pods
  • 5 cm 2 in piece of cinnamon stick
  • 6 curry leaves
  • 1 tbsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 3 garlic cloves crushed
  • 12 whole peppercorns
  • 4 cloves
  • 1 onion finely chopped
  • 4 oz coconut cream
  • salt to taste
  • juice of 2 lemons
  • deep-fried onions to garnish
  • coriander leaves chopped, to garnish


  • Cut the chicken into pieces, then place it in a large saucepan with the water and cook until the chicken is tender. Skim the surface, then strain, reserving the stock and keeping the chicken pieces warm.
  • Return the chicken stock to the saucepan and reheat. Add the cardamom pods, cinnamon stick, curry leaves, coriander, cumin, turmeric, garlic, peppercorns, cloves, chopped onion, coconut cream, salt and lemon juice to the saucepan. Simmer for 10 - 15 minutes, then strain to remove the whole spices and return the chicken to the soup. Reheat the soup, garnish with deep-fried onions and chopped coriander and serve.
  • For a fast version of this soup, use ready-cooked chicken. Remove any skin and bone and chop into cubes. Add to the soup just before serving, then reheat.
Calories: 365 kcal
Carbohydrates: 11 g
Protein: 22 g
Fat: 27g
Saturated Fat: 13 g
Trans Fat: 1 g
Cholesterol: 82 mg
Sodium: 88 mg
Potassium: 437 mg
Fiber: 3 g
Sugar: 2 g
Vitamin A: 222 IU
Vitamin C: 42 mg
Calcium: 73 mg
Iron: 3 mg
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