Comforting Mulligatawny Soup Recipe

By Angela Casley
Mulligatawny soup originated from South Indian cuisine. Photo / Babiche Martens

Heartwarming and full of goodness, this soup is a comforting meal in one bowl. Leaving the bones on the chicken thighs adds to the flavour. Add some chopped spring vegetables to change it up or make it go a little further.


2 Tbsp olive oil1 onion, chopped2 cloves garlic, crushed2 carrots, chopped1 Tbsp curry powder3 cups chicken stock4 chicken thighs, bones in1 cup basmati riceSalt and pepper to taste½ cup chopped Italian parsleyWarm pita pockets

1. Warm the oil in a large pot. Add the onion, garlic and carrots, cooking for 10 minutes to lightly brown and soften. Stir through the curry powder for 1 minute, then add the stock and chicken thighs, bringing to a simmer for 10 minutes.

2. Stir through the rice, simmering for a further 12 minutes until cooked through. Season with salt and freshly ground pepper. Stir through the parsley and serve hot with warmed pita pockets.

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