Chicken mulligatawny soup from Madhur Jaffrey's Indian Cookery (page 40) by Madhur Jaffrey

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Notes about this recipe

  • msl521 on January 28, 2026

    This was really good. I made it with soy curls instead of chicken, plus a little bit of kale. The kids ate the soup and soy curls, but left the kale. I accidentally used a whole bag of soy curls since I didn't read the recipe, so I'd use probably about half a bag next time.

  • mzgourmand on February 27, 2025

    This is one of the most flavorful, delicious dishes that I've made recently! And not at all difficult. Madhur Jaffrey's recipes are always so reliable, but this was just an exceptional combination of flavors. I made it with very nice homemade chicken broth, which didn't hurt, and served it with texmati riceas that's what we had. We both loved it! So good!

  • anya_sf on February 10, 2020

    I wanted a heartier soup and used a large potato and 2 chicken breasts. Extra liquid was needed to puree the soup, probably due to the larger potato. Next time I won't bother pureeing, since I prefer a chunkier texture anyway. I stirred in some chopped cilantro at the end. We enjoyed the soup very much.

  • kmattingly on June 12, 2012

    It is also lovely served over plain basmati rice. I agree this is a superb soup.

  • Thredbende on December 09, 2011

    This is a superb soup made with a red lentil dal as base, then a ginger garlic paste fried, and raw chicken breast sauteed into the hot spice paste. The cooked chicken is then combined with the dal, water is added and the mixture cooked a few minutes. The soup is fragrant, inexpensive, nutritious and freezes and thaws well as a lunch.

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