Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 large yellow onion, chopped (about 1 1/2 cups)
  • 2 carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, peeled and minced
  • 1 green apple, peeled, cored, and diced (Granny Smith or similar tart variety)
  • 2 tablespoons curry powder (mild or medium, to taste)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 4 cups (950ml) chicken broth (low sodium preferred)
  • 1 (14.5 oz / 410g) can diced tomatoes, undrained
  • 1 cup (200g) red lentils, rinsed
  • 1 can (13.5 oz / 400ml) full-fat coconut milk
  • 2 tablespoons lime juice
  • Salt and pepper, to taste
  • Fresh cilantro, chopped (optional)
  • Lime wedges (optional)
  • Plain yogurt or Greek yogurt (optional)

Instructions:

  1. Heat olive oil in the pot over medium-high heat. Season chicken with salt and pepper. Sear chicken in batches until browned on all sides. Remove chicken from the pot and set aside.
  2. Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add garlic and ginger and cook for another minute until fragrant.
  3. Stir in curry powder, cumin, coriander, and cayenne pepper (if using) and cook for 1 minute, stirring constantly, until fragrant.
  4. Add diced apple, chicken broth, diced tomatoes (undrained), and rinsed lentils to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until lentils are tender.
  5. Add the seared chicken back into the pot. Simmer for another 10 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C).
  6. Stir in coconut milk and lime juice. Heat through gently, but do not boil.
  7. Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh cilantro, lime wedges, and a dollop of yogurt, if desired. Enjoy your chicken mulligatawny soup!