Hairy Bikers Mulligatawny Recipe

This rich, warming Hairy Bikers Mulligatawny Recipe is made with tender sweet potato, tart apples, and fragrant curry powder, ready in just over an hour. The hero moment comes when you stir in the mango chutney, which instantly transforms the spicy broth into a perfectly balanced sweet-and-savoury bowl. I love making this chunky, comforting soup on cold evenings when I want something more substantial than a standard broth.

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Why This Classic Works

I used to think Mulligatawny had to be blended smooth like a cream soup, but this Hairy Bikers-inspired version changed my mind completely. Keeping the vegetables, apple, and sweet potato in bite-sized chunks gives every spoonful an amazing texture that feels like a proper meal rather than just a starter.

My biggest lesson with this recipe was the rice. The first time I made it, I cooked the rice directly in the soup, and it drank up all the liquid, turning the whole pot into a thick, starchy porridge. Now, I always cook the rice separately and add it right at the end to keep the grains distinct and the broth light.

Hairy Bikers Mulligatawny Recipe Ingredients

• 25g butter
• 1 tbsp sunflower oil
• 6 boneless, skinless chicken thighs, cut into chunks (optional, for a non-veg version)
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 2 medium carrots, diced into 1.5cm cubes
• 2 celery sticks, sliced
• 1 medium sweet potato, peeled and diced
• 1 large eating apple, peeled and diced
• 1 tbsp medium curry powder
• 1 litre vegetable or chicken stock
• 1 tbsp tomato purée
• 1 tbsp mango chutney
• 100g basmati rice
• Salt and black pepper
• Natural yoghurt and fresh coriander, to serve

How To Make Hairy Bikers Mulligatawny Recipe

1. Sauté the base: Heat the butter and oil in a large pan. If using chicken, brown the pieces now and set aside. Add the onion, garlic, carrots, celery, and sweet potato. Cook gently for 10 minutes until the vegetables start to soften and brown slightly.
2. Add the aromatics: Stir in the chopped apple and sprinkle over the curry powder. Cook for another 2 minutes, stirring constantly so the spices release their fragrance without burning.
3. Simmer the soup: Pour in the hot stock and stir in the tomato purée and mango chutney. Return the chicken to the pan if using. Bring to the boil, then reduce the heat and simmer for 30 minutes until the vegetables are tender.
4. Cook the rice: While the soup simmers, cook the basmati rice in a separate pan of boiling water for about 10 minutes until tender. Drain well and rinse with cold water to stop the cooking process.
5. Combine and serve: Stir the cooked rice into the hot soup. Season generously with salt and pepper. Ladle into deep bowls and top with a dollop of yoghurt and fresh coriander.

Recipe Tips

• Rice texture: Always rinse your cooked rice under cold water before adding it to the soup. This removes excess starch and prevents the soup from becoming gloopy.
• Choosing the apple: Use a firm eating apple like a Braeburn or Granny Smith. They hold their shape better than cooking apples, which will dissolve completely into apple sauce.
• Spice levels: The mango chutney adds sweetness that dampens the heat. If you prefer a spicier kick, add a pinch of cayenne pepper or chilli flakes along with the curry powder.

What To Serve With Mulligatawny

Since this soup already contains rice and potatoes, it is a complete meal on its own, but some warm naan bread is perfect for mopping up the juices. Crisp poppadoms served on the side add a nice crunch that contrasts with the soft vegetables.

How To Store

This soup keeps well in the fridge for up to 3 days, though the rice may swell slightly as it sits. It freezes brilliantly for up to 3 months; just defrost thoroughly and reheat gently on the hob, adding a splash of water if it has thickened too much.

FAQs

Can I blend this soup?
Yes, for a smoother finish, you can blend the soup before adding the rice. However, the Hairy Bikers’ style is typically rustic and chunky, which I find much more satisfying.

Is this recipe vegetarian?
The base recipe is completely vegetarian if you use vegetable stock and omit the chicken. It is hearty enough with just the sweet potato and lentils or rice.

Can I use brown rice?
You can, but cook it separately as it takes much longer than white basmati. Brown rice adds a nuttier flavour that pairs well with the curry spices.

Nutrition

• Calories: 385 kcal
• Total Fat: 14g
• Saturated Fat: 5g
• Cholesterol: 45mg
• Sodium: 850mg
• Total Carbohydrate: 48g
• Protein: 18g

Try More Recipes:

• Hairy Bikers Lamb Vindaloo Recipe
• Hairy Bikers Mince Pies Recipe
• Hairy Bikers Jam Roly Poly Recipe