Mulligatawny Chicken

Mulligatawny is an Anglo-Indian soup that translates loosely to “pepper water," and this version is built more like a stew. Chicken thighs cook directly in the pot with onions, celery, carrots, and curry powder for a full 15 minutes before any liquid goes in, which builds a deeply flavored base.

The liquid is split between water and unfiltered apple cider, and that cider is what makes this version stand out. It adds a fruity sweetness that plays off the curry spice without making the soup taste like dessert. Lentils go in with the liquid and break down as they simmer, naturally thickening the broth.

Potatoes and dill join later, and fresh chopped apples get stirred in right at the end, off the heat, so they keep a slight crunch. A cup of plain yogurt swirled in just before serving adds a cool, tangy richness. Don’t reheat after adding the yogurt or it will curdle.

Kitchen Tips

• Cook the curry powder with the vegetables and chicken in the first step. Blooming the spice in oil activates its flavors and keeps it from tasting raw or dusty.
• Use bone-in thighs if you want a richer broth. Pull the meat off the bones before serving.
• Add the apples and yogurt off the heat and serve immediately. Both lose their texture and the yogurt separates if cooked further.
• Cayenne is listed “to taste” for a reason. Start with a pinch and build up. This soup can handle real heat if you want it.

Variations

• Coconut milk swap: Replace the yogurt with coconut milk for a dairy-free version that’s just as creamy.
• Red lentil version: Use red lentils instead of brown. They dissolve completely and give the soup a thicker, more velvety body.