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Mulligatawny stew in a bowl with a spoon and naan.

Mulligatawny Stew

Katerina | Diethood
This mulligatawny stew is a rich, heartwarming, one-pot meal loaded with chicken, veggies, lentils, coconut milk, and warm Indian spices.
Servings : 10 servings
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins



  • Melt 2 tablespoons butter over medium-high heat in a large Dutch oven or heavy-bottomed soup pot.
  • Add the chicken, season it with salt and pepper, and brown it for about 2 minutes on each side.
  • Remove the chicken from the pot and set aside.
  • Add the rest of the butter to the pot along with the chopped onion, celery, carrots, and apple.
  • Season with sea salt and sauté for 2 to 3 minutes or until the onions are translucent.
  • Stir in the garlic, turmeric, curry powder, cumin, ground ginger, and cardamom; sauté for about 20 more seconds.
  • Add the tomato paste and stir until evenly distributed.
  • Stir in the red lentils, chickpeas, coconut milk, and chicken stock.
  • Return the chicken to the pot and bring everything to a boil.
  • Reduce heat to low, cover, and simmer for 20 minutes.
  • Remove the chicken from the pot and transfer it to a cutting board; chop it into bite-sized pieces and return it to the soup pot.
  • Give the stew a taste and, if desired, season with more salt and pepper.
  • Ladle into bowls and garnish with chopped fresh cilantro.
  • Serve warm.


  • Chicken: I used boneless skinless chicken thighs, but you can also use chicken breasts instead of thighs. Traditionally this recipe is prepared with mutton, so if you can get your hands on that, go ahead and use that together with the chicken. If you want a vegetarian dish, please feel free to leave out the protein. 
  • Apples: Honeycrisp is a great choice, but you can also use whatever you have on hand. 
  • Coconut Milk: I suggest using one 14-ounce can of unsweetened coconut milk; full-fat or low-fat will work.
  • Sea Salt heightens the flavor of the dish, but if you don't have sea salt, use regular table salt.
  • Season at the end. Before serving, give the stew a taste. There are lots of veggies and liquids here, so it’s always good to taste and adjust the seasonings at the end of the cooking process.
  • Storing: Transfer the cooled stew to an airtight container and keep it in the refrigerator for up to 4 days or freeze it for up to 3 months.


Serving: 1 bowl | Calories: 360 kcal | Carbohydrates: 32 g | Protein: 21 g | Fat: 17 g | Saturated Fat: 12 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 0.1 g | Cholesterol: 56 mg | Sodium: 784 mg | Potassium: 822 mg | Fiber: 12 g | Sugar: 8 g | Vitamin A: 4326 IU | Vitamin C: 7 mg | Calcium: 61 mg | Iron: 4 mg | Net Carbs: 20 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Soup
Cuisine: Indian
Keyword: chicken mulligatawny stew, easy stew recipes, mulligatawny soup, mulligatawny stew