Curried Chicken and Apple “Mulligatawny”
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Curried Chicken and Apple “Mulligatawny”

I’m always a big fan of diverse flavors. I also love sneaking fruit into my diet, even though it’s got loads of fruit sugars. A loose rule of recipe writing, for me, involves creating recipes that fall under 10 net carbs per serving, but a step over the line for a bit of apple seems reasonable. If the carb count is too high for you, simply use one apple, rather than two. It’ll still be excellent, while dropping the net from near 12 to about 8.5 grams. I tend to feel that a little bit of apple isn’t going to dramatically impact my blood sugars, while also allowing me to feel like I’m eating fruit! It’s a freeing feeling. It’s with these ideas that I assembled this quick Mulligatawny-influenced soup.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Appetizer, Soup
Cuisine: American, Indian
Servings: 8
Author: DJ Foodie


  • 2 Tbsp ghee or coconut oil
  • 1 lb. boneless chicken light or dark meat, cubed
  • 1 small onion diced
  • 2 ribs celery diced
  • 1 small carrot diced
  • 4 cloves garlic minced
  • 2 tsp grated fresh ginger
  • 1 Tbsp yellow curry powder
  • 6 cups chicken broth
  • 2 medium apples such as golden delicious
  • 1 Tbsp fresh lemon juice
  • 1 tsp minced fresh lemon zest
  • 1/4 bunch fresh cilantro very coarsely chopped
  • salt and pepper to taste


  • Heat a large soup pot over medium-high heat.
  • Add the ghee or coconut oil and coat the bottom of the pan. Add the chicken, along with a bit of salt and pepper. Allow the chicken to sear and caramelize a bit. After about 2 or 3 minutes, when the chicken is nicely browned, add the onion, celery, carrot, garlic, ginger, and curry powder, with a bit more salt and pepper. Turn the heat down to low. Stir to combine the ingredients and allow to cook for about 5 more minutes or until the onions are translucent. Add the chicken broth and bring up to a simmer. Simmer for about 30 more minutes or until the chicken is tender.
  • Dice the apples (peeling them is optional). Place the diced apple into a bowl and add the lemon juice and a small amount of salt and pepper. Mix to coat the apples with the juice.
  • Once the soup is ready and the chicken is tender, add the apples and any juice that may have collected, along with the lemon zest and cilantro. Stir to combine. Taste and adjust seasoning.
  • Serve while the apple and cilantro is still fresh and vibrant!