500g boneless chicken breast, cut into thin strips
A little sunflower oil
1 onion, chopped very fine
2 tsp crushed garlic, 2 tsp ginger
A handful curry leaves
1 whole chilli
1 carrot, 1 celery stalk and 2 leeks, very finely chopped
1 tsp cumin seeds, 1 tablespoon coriander powder
1 tablespoon curry powder
½ tsp turmeric powder
1 tsp garam masala
1 cup red lentils
1 ½ litres water, salt and pepper
1 cup coconut milk
Juice of 2 lemons
(optional – green basmati rice for serving)


  1. Place all the dry spices into a pan on high heat and dry fry them, stirring constantly, for a minute. Leave aside.
  2. Heat a little oil and fry the onion, chopped vegetables, curry leaves, chilli, ginger and garlic.
  3. Add all the spices and mix well.
  4. Add the chicken and allow it to seal.
  5. Mix in the lentils and then pour in the water.
  6. Reduce the heat and place a lid on the pot. Simmer the soup until the lentils are soft.
  7. When the lentils are very soft add the coconut milk and lemon juice and mix well. Check the seasoning and add salt.
  8. To serve place a spoonful of green basmati rice in the bottom of the bowl first and then top with the Mulligatawny.