Mulligatawny

Mulligatawny is the Anglo-Indian soup that proves curry and apples belong in the same pot. This version builds flavor from the ground up: chicken wings simmer alongside breast meat to create a rich, collagen-heavy broth, while curry powder, chili, and allspice layer warmth through every spoonful.

The apples are the secret weapon here. They break down during cooking and add a gentle sweetness that rounds out the spice without any sugar. Potatoes and carrots thicken the base naturally, and puréeing part of the vegetables gives you a velvety body while keeping some chunks for texture.

Shredding the chicken breast back into the finished soup means every ladleful has tender meat throughout, not just floating pieces on top.

Pro Tips

• Use tart apples like Granny Smith for the best balance against the curry
• The chicken wings are there for stock richness only. Discard them after cooking
• Purée about 2 cups of the cooked vegetables and liquid, then stir back in for body without losing all the texture
• This soup tastes even better the next day. It keeps 3 days in the fridge

Variations

• Stir in a splash of coconut milk at the end for a creamier, richer version
• Add cooked rice directly into the bowl for a heartier meal
• Swap chicken for chickpeas and use vegetable broth for a plant-based version