📍 Where this dish comes from: Srinagar, Kashmir · Dal Lake
Discover the history of this region →
Discover the history of this region →
Mulligatawny means ‘pepper water’ in Tamil — it began as a thin rasam-like broth that British colonists demanded be thickened into a proper soup. The resulting fusion dish became a fixture of Anglo-Indian cuisine and eventually a beloved classic in its own right. A deep, burnished bowl of British-Indian history, this soup features chicken slow-simmered in a tapestry of spices before coconut cream is stirred in to create a velvety, hauntingly aromatic broth that warms from the inside out and lingers in the memory long after the bowl is empty.
What You’ll Need
Servings: 4 servings
Calories: 345kcal
Ingredients
- 400 g chicken breast cubed
- 2 tbsp ghee
- 1 medium onion diced
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 cup cauliflower riced
- 400 ml full-fat coconut milk
- 2 cups chicken stock
- 1 tsp curry powder
- 1/2 tsp turmeric
- 1/2 tsp cumin powder
- 1 tbsp lemon juice
- Fresh coriander to serve
Instructions
- Heat ghee and cook onion until soft, 5 minutes.
- Add garlic, ginger, and spices; cook 2 minutes.
- Add chicken and brown lightly, 3 minutes.
- Add stock and cauliflower; bring to a boil.
- Reduce heat and simmer 15 minutes.
- Add coconut milk; simmer 5 more minutes.
- Use a stick blender to partially blend — leave some texture.
- Finish with lemon juice and serve with coriander.
Nutrition
Serving: 1serving | Calories: 345kcal | Protein: 27g | Fat: 24g | Fiber: 2g
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Health Benefits
- Coconut milk provides MCTs that the body can convert directly to ketones in the liver.
- Cauliflower rice adds fiber without starch, supporting more stable blood sugar than starchy alternatives.
- The curry spice blend contains compounds studied for their potential role in supporting insulin sensitivity.