Mulligatawny (Chicken or Turkey) Soup with Curry

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curried turkey soup garam masala cumin victoria gourmet recipe

I love anything with curry and coconut milk. This is one of my go-to recipes for leftover chicken or turkey.  Together the curry, garam masala, and cumin offer rich Indian flavors. This soup has layers of depth, it is delish. 


1 tablespoon Curry Seasoning
1/2 teaspoon Cumin
2 tablespoon unsalted butter
1 medium onion, diced
1 apple, peeled, cored and diced
1 carrot, diced
5 garlic cloves, minced
1/4 cup all-purpose flour
1 tablespoon garam marsala
1/8 teaspoon cloves
5 cups stock, chicken or turkey
2 cups chicken or turkey, diced
1 1/2 cups basmati rice, cooked
1 - 14 ounce can coconut milk
1/4 cup lemon juice
1/2 teaspoon lemon zest, optional
1/2 cup cilantro, optional

Recipe Info

Difficulty Level: 
Prep Time: 
10 minutes
Cook Time: 
20 minutes
Total Time: 
30 minutes
Serving size: 


1. In a large pot over medium heat add the butter. Once bubbling stir in the onion and cook until tender, about 3 minutes.
2. Add in the apple, carrot and garlic. Sauté until apple is translucent about 5 minutes. Season to taste with kosher salt and pepper.
3. Add the flour, Curry, garam marsala, cumin and cloves - stir until spices a fragrant, about 2 minutes. Slowly pour in the stock, whisking until flour is dissolved. Bring to a simmer and cook for 10 minutes or until vegetables are tender.
4. Stir in the chicken or turkey, rice, coconut milk and lemon juice. Bring to a simmer for 10 minutes. Stir in lemon zest if using. Season to taste with salt and pepper.
5. Ladle into bowls. Serve with fresh cilantro.


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