Print Recipe

Mulligatawny Soup


This is an Indian soup which was adapted to British tastes in the days of colonial strength.


  • 1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
  • 4 cups water
  • 1 1/2 teaspoons salt
  • 1 teaspoon curry powder
  • 1 teaspoon lemon juice
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground mace
  • 1 medium onion, chopped
  • 2 tablespoons butter or margarine
  • 2 tablespoons all-purpose flour
  • 1 medium carrot, thinly sliced
  • 1 apple, chopped
  • 1 medium green bell pepper, cut into 1/2-inch pieces
  • 2 medium tomatoes, chopped
  • Parsley


  1. Heat chicken, water, salt, curry powder, lemon juice, cloves and mace to boiling in Dutch oven; reduce heat. Cover and simmer until thickest pieces of chicken are done, about 45 minutes.
  2. Remove chicken and broth; skim fat from broth if necessary. Add enough water to broth if necessary to measure 4 cups.
  3. Remove bones and skin from chicken; cut chicken into pieces.
  4. Cook and stir onion in butter in Dutch oven until tender.
  5. Remove from heat; stir in flour.
  6. Gradually stir in broth. add chicken, carrot, apple, green pepper and tomatoes. Heat to boiling; reduce heat. Cover and simmer until carrot is tender, about 10 minutes.
  7. Serve in shallow soup bowls; garnish with parsley.

Yields 6 servings.


Widget is loading comments...

Recipe Goldmine



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.