Chicken Mulligatawny Soup

The next time you are looking for something new to serve for your friends,  give this wonderful soup a try!



1 Tbsp vegetable oil
2 Tsp olive oil
1 Onion, diced
1 Potato, peeled and diced
2 Tbsp fresh ginger, minced
4 Cloves garlic, minced and divided
1 Tbsp ground coriander
1-1/2 Tsp ground cumin
1 Tsp EACH turmeric and cinnamon
1/2 Tsp cayenne
1 Bay leaf
1 14 oz can coconut milk
4 Cups chicken broth
3 Ontario greenhouse tomatoes, seeded and diced
1 Apple, peeled, cored and diced
3 Cups chicken, cooked and cut into chunks
1/4 Cup parsley, chopped
Salt and pepper
Fresh cilantro



  • Heat oil in a large sauce pan and add onion, potato, ginger and half of the garlic. Cook until softened. Stir in coriander, cumin, turmeric, cinnamon, cayenne and bay leaf.
  • Add coconut milk and chicken broth and bring to a simmer. Add remaining garlic, tomatoes, apple and chicken. Simmer 15-20 minutes.
  • Remove bay leaf. Stir in parsley and add salt and pepper to taste. Garnish with fresh cilantro.