Mulligatawny Stew

Mulligatawny has roots in South Indian cooking, and this stew version leans into that heritage with curry powder, lentils, and a finish of yogurt and cilantro. Chicken thighs cook skin-side down with onions, celery, and carrots, building a rich base before the broth and apple cider go in.

The apple cider is the ingredient that ties everything together. It adds a mellow sweetness that rounds out the curry heat without making the stew taste like a dessert. Fresh chopped apples stirred in at the end bring a crisp, tart contrast to the soft lentils and potatoes.

This is a make-ahead dream. The stew improves overnight as the lentils absorb more flavor. Just hold off on the yogurt and apples until you’re ready to reheat and serve.

Kitchen Tips

• Cook the chicken skin-side down first to render fat that flavors the whole pot. You can remove the skin before serving if you prefer
• Add the yogurt off the heat or over very low flame, whisking constantly. High heat curdles yogurt instantly
• The dill is unexpected but works. It adds a light herbal note that plays well against the warm curry spices
• Serve with sliced papaya and avocado drizzled with lemon juice as the recipe suggests. The tropical fruit is a traditional pairing

Variations

• Coconut milk version: Replace the yogurt with coconut milk for a dairy-free, richer finish
• Red lentils break down faster and create a thicker, silkier broth if you prefer a smoother stew
• Add a squeeze of lime right before serving for extra brightness