Equipment
Ingredients
Aromatics and Base
- 30 g coconut oil
- 150 g yellow onion, finely diced
- 100 g carrots, peeled and finely diced
- 50 g celery, finely diced
- 100 g granny smith apple, peeled, cored, and grated
Spices and Flavorings
- 15 g garlic, minced
- 15 g fresh ginger, peeled and minced
- 15 g madras curry powder
- 3 g ground turmeric
- 3 g cumin seeds
Proteins and Bulk
- 400 g boneless skinless chicken thighs, whole
- 150 g red split lentils, rinsed well
- 1000 ml chicken broth
Finishing and Garnish
- 200 ml full-fat coconut milk, well shaken
- 15 ml lemon juice, freshly squeezed
- 10 g fresh cilantro, roughly chopped
- fine sea salt
Nutrition (per serving)
Method
Melt the coconut oil in a large heavy-bottomed pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery to the pot. Cook, stirring occasionally, until the onions are translucent and the vegetables have softened.
Stir in the minced garlic, ginger, grated apple, Madras curry powder, ground turmeric, and cumin seeds. Cook constantly until the spices are highly fragrant and toast slightly, being careful not to burn them.
Using a dedicated poultry cutting board to avoid cross-contamination, prepare the raw chicken thighs. Add the chicken thighs, rinsed red lentils, and chicken broth to the pot. Stir well to combine, scraping up any browned bits from the bottom.
Bring the mixture to a rolling boil over medium-high heat.
Reduce the heat to low, cover the pot with a tight-fitting lid, and allow the soup to simmer gently. Stir occasionally to prevent the lentils from sticking to the bottom. Cook until the chicken is tender and cooked through to a safe internal temperature of 74C or 165F, and the lentils have broken down completely into the broth.
Carefully remove the cooked chicken thighs from the pot and transfer them to a clean cutting board. Using two forks, shred the chicken meat.
Return the shredded chicken to the pot. Stir in the well-shaken coconut milk and fresh lemon juice. Taste the soup and adjust the seasoning with fine sea salt as needed.
Ladle the hot soup into warmed bowls and garnish with roughly chopped fresh cilantro before serving.
Chef's Notes
- Toasting the spices in fat is crucial; this technique, known as blooming, releases the fat-soluble flavor compounds in turmeric and cumin, transforming raw powder into complex, rounded warmth.
- Red split lentils are chosen specifically over brown or green varieties because they break down entirely during cooking, creating a naturally velvety, thickened body without needing a flour roux.
- The grated Granny Smith apple might seem unusual, but it provides the signature sweet-tart background note essential to an authentic Mulligatawny flavor profile.
- Chicken thighs are heavily favored over breasts here. The longer simmering time required for the lentils perfectly braises the dark meat, keeping it succulent, whereas white meat would dry out and become chalky.
Storage
Refrigerator: 4 days — Store in an airtight container. The soup will thicken as it cools; add a splash of water when reheating.
Freezer: 3 months — Freeze in individual portions. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop over medium-low heat, stirring frequently to prevent the lentils from scorching.
