Chicken Mulligatawny Soup (Curried Anglo-Indian Soup)

Mulligatawny is a dish born from cultural exchange; this version leans into that Anglo-Indian lineage by pairing warming curry spices with a quietly sweet apple and the lushness of coconut milk. Cooking the basmati directly in the broth gives the soup the heft of a one-bowl meal — the rice swells and takes on spice, turning the liquid silky rather than thin. I use boneless chicken thighs because their natural fat and texture stand up to the spices and brief simmer, and shredding them before finishing keeps every spoonful cohesive and satisfying.

Small technique choices make a big difference here: bloom the curry powder to wake its aromatics, rinse basmati to keep the broth clean rather than gluey, and choose a sweet-tart apple so the fruit brightens rather than cloying the soup. This is a weeknight-friendly recipe that travels well to leftovers, and it’s forgiving — easily dialed up with chilies for heat or thinned with extra broth for lighter appetites. Serve it when you want something fragrant and comforting but not heavy; it’s equally good for a solo bowl or a small dinner crowd with little fuss.