This Mulligatawny Stew is a rich, heartwarming, one-pot soup loaded with chicken, veggies, lentils, coconut milk, and warm Indian spices. It’s quick and easy and sure to get your taste buds dancing.

Mulligatawny stew in a bowl with a spoon and naan.

I love good, hearty stews. They come together so easily and warm you to the core. This mulligatawny stew is one of my favorites. Hearty lentils, fall-apart chicken, lots of veggies, a hint of sweetness from coconut milk, and a Honeycrisp apple all come together in this delicious one-pot meal. In just under an hour, you could be taking your senses on a trip to South India.

What Is Mulligatawny Stew?

Mulligatawny Stew, a robust South Indian dish, combines lentils, vegetables, warm spices like curry, and typically chicken as the protein, though mutton is also traditional. This recipe omits mutton for wider accessibility, but it’s a great addition if available. Interestingly, while Western adaptations often skip peppers, the original version included them, giving the stew its name – “pepper water.” The dish was introduced to the West by the East India Company in the late 18th century.

Labeled ingredients for mulligatawny stew separated into bowls.

Recipe Ingredients

Unsalted butter
Boneless skinless chicken thighs: Feel free to use boneless skinless chicken breasts too. You are also welcome to use a different protein, such as turkey or beef. Traditionally, mutton is a top protein choice in this hearty stew. If you can find it, stir it in with the chicken.
Salt & Pepper
Onion, Celery, & Carrots: Or “mirepoix” (pronounced “meer-pwah”). This classic French blend is renowned for providing a flavorful foundation in many recipes.
Honeycrisp apple: Other apples will do. I suggest you choose one that is on the sweeter side.
Garlic: I suggest using fresh garlic, but garlic powder can be used instead.
Turmeric: Adds a warm, earthy flavor and a vibrant yellow color.
Ground ginger: Offers a slightly spicy, sharp, and sweet taste.
Cardamom: Provides a sweet flavor with a hint of citrus.
Cumin: Contributes a nutty, slightly smoky flavor.
Curry powder: A popular blend that provides flavor with varying levels of heat and spice.
Tomato paste
Red lentils: Green or brown lentils are good alternatives, but different types of lentils may require adjustments in cooking time and liquid quantities.
Canned chickpeas: These are optional. They make for a much heartier stew.
Coconut milk: I prefer using full-fat coconut milk but low-fat will work as well.
Chicken stock: Select a quality stock. If you have time, make your own with this Chicken Broth recipe.
Chopped fresh cilantro to garnish: Or use chopped fresh parsley instead.

How to Make Mulligatawny Stew

This one-pot soup cooks up in under an hour. Pretty impressive considering the resulting depth of flavor. Here’s an overview of how to make chicken mulligatawny stew.

Flipping chicken thighs in a pot to brown the other side.

Transferring browned chicken thighs from a pot to a plate.

Brown the chicken. Heat some butter in a large, heavy-bottomed pot over medium-high heat and add the chicken. Season with salt and pepper and cook for 2 minutes on each side. Remove the chicken from the pot and set aside.

Raw veggies in a stew pot near a bowl of browned chicken.

Adding lentils, coconut milk, and chickpeas to a stew pot near a bowl of browned chicken.

Saute the veggies. Add the rest of the butter, the veggies, and the apple to the pot, season with salt, and sauté for a couple of minutes.
Add the spices. Add the garlic, turmeric, ground ginger, cardamom, cumin, and curry powder and sauté until fragrant.
Stir in the tomato paste.
Add the rest. Add the red lentils, chickpeas, coconut milk, and chicken stock followed by the browned chicken and bring the stew to a boil. Reduce the heat to low.
Simmer for 20 minutes.

Chopping cooked chicken for mulligatawny stew.

Chop the chicken on a cutting board and return it to the stew pot.
Season with salt and pepper to taste and garnish with fresh cilantro.

Overhead shot of Mulligatawny stew in a pot and garnished with fresh cilantro.

Recipe Tips And Variations

Use a heavy pot for even heat distribution and to avoid burning ingredients at the bottom.
Opt for quality stock, preferably boxed or homemade, as it’s crucial for flavor.
Simmer slowly to ensure tender chicken and perfectly cooked veggies, allowing the flavors to develop fully.
Season at the end; adjust with extra salt or black pepper after adding veggies and liquids.
For a vegetarian version, replace chicken with extra chickpeas, veggies, or bell peppers.
Feel free to substitute chicken with mutton, turkey, or beef for different protein options.
Adjust consistency by adding more stock for a soupier texture, or coconut milk for enhanced coconut flavor; remember to season accordingly.

Serving Suggestions

This meal will fill you up on its own but you could also transport yourself to India by serving this mulligatawny soup with my Naan Bread and Samosas. This Lemon Paprika Roasted Cauliflower Recipe would be great as a veggie side dish. Other options include Honey Garlic Butter Roasted Carrots Recipe, Garlic Butter Roasted Carrots, Oven Roasted Asparagus, and Sautéed Garlic Broccolini. Balance out this belly-warming stew with a light, fresh salad. I’ve been loving this Shaved Brussels Sprouts Salad and my Avocado and Feta Kale Salad.

How to Store & Reheat Leftovers

Unless you are feeding a large group, you will likely have leftovers here. Yay! Allow the stew to cool completely before sealing it in an airtight container and storing it in the refrigerator for up to 4 days or freeze for up to 3 months. Thaw in the fridge overnight.
When ready to enjoy, transfer the stew to a pot and heat over medium heat on the stovetop, stirring occasionally. You can also reheat it in an individual bowl in the microwave. Cover the bowl and heat for 30 seconds before stirring and heating for another 30 seconds.