Mulligatawny Recipe

"As a child, I remember this soup being served for supper after midnight Mass every Christmas Eve.  The extended Family would gather at my parent's home and we would have a feast.  This soup somehow made the occasion extra special for me.  A spicy chicken soup - Taste like curry but watery like soup."  -Chef Quentin Pereira, excerpt from Eurasian Heritage Cooking

Ingredients to prepare:

  • Cooking Oil 2 tbsp
  • Finely Chopped Ginger 1tbsp
  • Finely Chopped Garlic 1tbsp
  • Onion 1, peeled and finely sliced
  • Bay Leaves 2
  • Quentin's Mulligatawny Rempah powered Premix 4 tbsp
  • Light Soya Sauce 2 tbsp
  • Chicken Stock Cubes 2
  • Green Apple 1, skinned cored and cubed
  • Tomatoes 2, Chopped
  • Water 1 Litre (3fl oz / 4 cups)
  • Boneless Chicken Breast 300g, (11 oz)


For Garnish:

  • Spring Onion (Scallion) 1, Chopped
  • Coriander Leaves (Cilantro) 1 sprig, chopped


  1. Heat oil in a pan and add ginger, garlic, onion.  Stir-fry until garlic starts to brown.
  2. Add bay leaves, Quentins Mulligatawny Rempah Powder Premix, soy sauce, chicken stock cubes, green apple and tomatoes.  Mix well and add water.
  3. Let soup simmer, then add chicken.  Cover pot with a lid and cook for 15 minutes.
  4. Remove Chicken from pot and leave to cool slightly before shredding.
  5. Leave soup to boil until apple starts to soften.  Return shredded chicken to pot and boil for another 5 minutes. Before removing from heat.
  6. Dish out and garnish with spring onion and coriander.  Serve hot.


  • To help the chicken cool more quickly for shredding, place it in a bowl of cold water for 10 minutes.  Drain well before shredding.