Mulligatawny chicken soup


11/2 tbsp vegetable oil
1 onion, roughly chopped
2 chicken thigh fillets, diced
1 celery stick, roughly chopped
2 carrots, roughly chopped
2 white potatoes, diced
2 tomatoes, roughly chopped
1.5 litres hot chicken stock
2 tbsp Madras curry paste
2 tbsp mango chutney
100g Onken Natural Yogurt, plus extra to serve
Coriander, roughly chopped, to serve


1. Heat the oil in a large saucepan and cook the onion and chicken for 5 minutes until the onion has softened. Stir in the celery, carrots, potatoes and tomatoes and cook for 5 minutes, stirring frequently until the tomatoes are pulpy.

2. Stir in the stock and curry paste, bring to a simmer and cook for 20 minutes until the vegetables are tender and the meat is cooked through with no pink meat.

3. Remove the pan from the heat. Ladle half the soup into a jug and add the chutney and yogurt. Using a handheld stick blender, whizz the soup in the jug until coarsely puréed and add back to the pan. Ladle into 4 bowls and serve topped with a spoonful of yogurt and scattering of coriander leaves.

Cook’s tip
For added crunch, scatter crushed poppadoms all over the soup just before serving.

  • Preparation time: 15 minutes
  • Cooking time: 30 minutes
  • Total time: 45 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,962kJ
Fat 20.9g
Saturated Fat 4.2g
Carbohydrate 31g
Sugars 15.8g
Protein 38.9g
Salt 1.1g
Fibre 5g

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5 stars

Average user rating Based on 15 ratings

This recipe was first published in Thu Sep 21 12:36:00 BST 2017.