Chef John's Mulligatawny Soup

Recipe View 5 mins Gather all ingredients. (5 minutes)

Recipe View 10 mins In a large soup pot or Dutch oven, melt butter and oil over medium-high heat. Add chicken thighs and season with salt. Brown the chicken on all sides, about 8-10 minutes total. (10 minutes)

Recipe View 2 mins In a small bowl, combine curry powder, garam masala, cumin, black pepper, ground mustard, coriander, and cayenne. (2 minutes)

Recipe View 5 mins Remove browned chicken from the pot and set aside to cool slightly. Once cool enough to handle, roughly chop or shred. (5 minutes)

Recipe View 8 mins Reduce heat to medium. Add the spice blend to the pot and cook, stirring constantly, until fragrant, about 30 seconds. Add garlic and ginger; cook, stirring, until fragrant, about 1 minute. Add onions, carrots, and celery. Season with salt and cook, stirring, until onions turn translucent, about 5 minutes. (8 minutes)

Recipe View 3 mins Stir in tomato paste and cook for 3 minutes more, allowing it to caramelize slightly. (3 minutes)

Recipe View 3 mins Stir in potatoes, tomatoes, and apples. Add red lentils, bay leaf, and tamarind paste. (3 minutes)

Recipe View 35 mins Pour in chicken broth, stir, and bring to a simmer. Add coconut cream. Reduce heat to medium-low and simmer, stirring occasionally, for about 30 minutes. (35 minutes)

Recipe View 30 mins Stir in the chopped chicken and any accumulated juices into the soup. Continue to simmer, stirring occasionally, until vegetables are fully cooked, lentils are tender, and soup has thickened, about 20-30 minutes more. Taste and adjust seasonings as needed. (30 minutes)

Recipe View 5 mins Remove bay leaf before serving. Ladle into warm bowls and garnish with a dollop of Greek yogurt, fresh cilantro, sliced green onion, and a pinch of red pepper flakes. Serve immediately. (5 minutes)