This chunky chicken mulligatawny soup with sweet potato and spinach is a real winter warmer. Hearty, nourishing and full of spice, it makes a delicious lunch or light meal. The post also includes instructions for making vegetarian mulligatawny.
Mulligatawny soup originated from South Indian Cuisine and today many versions of the soup exist, some containing chicken (the original version was vegetarian).
When I was preparing this post I compared several chicken mulligatawny soup recipes and found them all very different from one another. Some were pureed, others chunky, some contained rice, while others didn’t. The only common factor were the curry spices.
Which means that you can make mulligatawny soup using your favourite spices, vegetables, whatever you happen to have in your pantry.
My version of this delicious curried soup contains sweet potato as well as spinach.
Mulligatawny soup ingredients
Mulligatawny soup recipes often include carrots and white potatoes, but in this recipe I decided to use sweet potato instead. It tastes similar to carrot and is the healthier cousin of white potato, so there was simply no need to use either carrots or ordinary potatoes. Plus using only one vegetable means that there is less chopping involved!
The spice mixture produces a mild tasting mulligatawny but you can used more chilli flakes or hot curry powder to add more heat to this recipe.
I included fresh spinach in the mulligatawny recipe for its nutritional value, but also because it tastes delicious paired with tangy, sweet flavours. I recommend stirring it in towards the end of cooking in order to preserve its flavour and vibrant colour.
Step-by-step recipe instructions
1.In a large pot heat up the oil, add the spices, chopped garlic, onion and ginger, stir and cook over a medium heat for 3 minutes.
2. Push the onion mixture to the sides, add the chicken pieces and cook for 2 minutes on each side. Add a little stock, cover and bring to the boil then simmer for 10 minutes.
3. Add the sweet potato, a little more stock, cover and cook for 5 more minutes.
4. Add the rice, lentils, passata and the remaining stock, cover and bring to the boil again then simmer for 15 minutes stirring often.
5. Remove from the heat, take out the chicken and separate the meat from the bone. Place the pot back on top of the stove, add the spinach, cover and cook for 3 minutes.
6. Remove from the heat, place the chicken back in the pot, adjust the seasoning and serve.
Top tips and FAQs
- I do not recommend using chicken breast (instead of dark meat) as it becomes dry after prolonged cooking.
- The recommended spice mixture produces a mild tasting soup but you can add more chilli flakes or hot curry powder for more heat.
- Best served immediately. This soup will thicken after a while.
- Refrigerate leftovers for up to 3 days. When reheating the soup you may have to add a drop of water and adjust the seasoning as needed.
- Freeze for up to 3 months.
Substitutions
- Use either 4 skinless chicken thighs or drumsticks or 2 chicken legs.
- You can use a little frozen spinach (defrost it first) instead of fresh (though this will change the colour of your soup).
- The sweet potato can be replaced by butternut squash.
How to make vegetarian mulligatawny soup
It’s very easy to make this soup vegetarian. And it also takes a little less time to make than the chicken version. Simply omit Step 2 and follow the rest of the instructions.
Serving suggestions
Chicken mulligatawny soup can be enjoyed as it is though you could add a dollop of thick yogurt or drizzle of coconut milk to it if you prefer. You might also like to serve it with a bit of mango chutney or lime pickle, chopped cilantro/fresh coriander as well as naan bread for a more substantial meal.
You might also like
- Polish Chicken Noodle Soup (Rosol)
- Chicken and Potato Vegetable Soup
- Polish Egg Drop Noodles Chicken Soup
- Chicken Zoodle Soup with Pasta
Check out also this collection of 13 healthy, easy one pot chicken recipes.
Keep in touch!
Have you made this chicken mulligatawny recipe? I'd love to know how it turned out for you. Let me know in the comments below, thanks!
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Chicken Mulligatawny Soup with Sweet Potato
Equipment
- Large pot
- Vegetable peeler
- Fine mesh sieve
Ingredients
- 4 chicken thighs skinless
- 8.82 ounces (250 g) sweet potato peeled, cubed
- 2.47 ounces (70 g) spinach
- ⅓ cup (70 g) basmati rice rinsed, 2.47oz
- ⅓ cup less 1tbsp (60 g) red lentils rinsed, 2.12oz
- 1 bay leaf
- 2 allspice whole
- 1 onion finely chopped
- 2 garlic cloves finely chopped
- 1 tablespoon fresh ginger finely chopped
- 1½ teaspoons curry powder any
- 1 teaspoon cumin, turmeric powders each
- ⅔ teaspoon coriander powder, chilli flakes, onion seeds (nigella) each
- 1½ cups less 1tbsp (350 g) tomato passata 12.35oz
- 3½ cups (850 ml) chicken or vegetable stock hot
- 3 tablespoons vegetable oil
Instructions
- In a large pot heat up 3 tablespoons of oil, add the spices, chopped garlic, onion and ginger, stir and cook over a medium heat for 3 minutes.
- Push the onion mixture to the sides, add the chicken pieces and cook for 2 minutes on each side. Add a little stock, cover and bring to the boil then simmer for 10 minutes.
- Add the sweet potato, a little more stock, cover and cook for 5 more minutes.
- Add the rice, lentils, passata and the remaining stock, cover and bring to the boil again then simmer for 15 minutes stirring often.
- Remove from the heat, take out the chicken and separate the meat from the bone. Place the pot back on the stove, add the spinach, cover and cook for 3 minutes.
- Remove from the heat, place the chicken back in the pot, adjust the seasoning and serve.
Notes
- Use either 4 skinless chicken thighs or drumsticks or 2 chicken legs. I do not recommend using chicken breast as it becomes dry after prolonged cooking.
- The recommended spice mixture produces a mild tasting soup but you can add more chilli flakes or hot curry powder for more heat.
- Best served immediately.
- Refrigerate leftovers for up to 3 days. If the soup thickens after a while add a drop of water and adjust the seasoning as needed.
- Freeze for up to 3 months.
- Vegetarian mulligatawny: Omit Step 2 then follow the remaining instructions.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Gracie Miguel
Thanks for sharing the recipe, Monika. I'll definitely get it done this weekend.
Monika
You are welcome, hope you like it!
Kat (The Baking Explorer)
Yum, so warm and comforting!
Monika
Thank you! It really was comforting, another way of enjoying curry flavours.
Jacqui Bellefontaine
Monica, I made this with some ready made chicken stock I had in the freezer so no added chicken meat and I substituted chard for the spinach and added a parsnip and it was really delicious. Thank you
Monika
I am so glad you made it and liked it Jacqui! I actually considered using chard in this recipe but spinach was easier to find.
Jacqui Bellefontaine
OMG this looks so good. I might even make it for my dinner tonight as I think I have everything I need and it would save me going out in the rain to the shops.
Monika
Thank you Jacqui! Let me know how it turns out for you if you do decide to make it!
Cat | Curly's Cooking
Yum! This looks really tasty and I love the flavours. This would make such a comforting meal.
Monika
Thank you Cat, we need lots of comfort food to stay warm in the next few months!
Corina Blum
It looks absolutely delicious! I do agree that spinach goes brilliantly with sweet potato and it's great that you've used homemade stock too. Thanks for sharing with #CookOnceEatTwice!
Monika
Thanks Corina! Homemade stock is so easy to make and so much better than stock cubes.
Julia
Looks very comfy! Would love to try this soup!