Quick & Easy Mulligatawny (Indian Curry Soup)

Featured in the Honolulu Star-Advertiser on March 16, 2016.



Quick & Easy Mulligatawny (Indian Curry Soup)

  • 2 boneless skinless chicken breasts, cut into bite-sized pieces
  • Salt and pepper to taste
  • 4 tablespoons butter, divided
  • 1 medium onion, diced
  • 3 cloves garlic, finely minced
  • 1/4 cup all-purpose flour
  • 1 tablespoon curry powder
  • 4 cups low-sodium chicken broth
  • 2 cups half-and-half
  • 1 tablespoon sugar to taste
  • 1 whole Granny Smith apple, peeled and diced
  • Cayenne pepper optional


Season chicken with salt and pepper. Heat 2 tablespoons butter over medium-high heat and once melted add chicken. Heat chicken, stirring occasionally, until golden. Remove chicken; set aside.

Add remaining butter to the same pot and reduce heat to medium. Add onion and sauté until onions begin to turn brown. Add minced garlic and stir for a minute.

Mix together flour and curry powder and then sprinkle over onions and garlic. Stir to evenly coat and heat for one minute over medium heat, stirring constantly. Add chicken broth, stir and simmer for 5 minutes. Add half-and-half and sugar; simmer for about 5 minutes.

Return sautéed chicken to the pot; add diced apple; simmer another 5 minutes. Remove from heat and let stand about 5 minutes. Season with additional salt and pepper. Serve with naan or crusty bread. Makes 8 servings.

Approximate Nutrient Analysis per cup serving (not including naan or salt to taste):
240 calories, 15 g fat, 8 g saturated fat, 65 mg cholesterol, 160 mg sodium, 15 g carbohydrate, 1 g fiber, 6 g sugar, 14 g protein


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