Turkey mulligatawny

SmartPoints® value per serving
Total Time
1 hr 3 min
15 min
48 min
Mulligatawny, a spicy curried rice soup from southern India, gets a protein boost with turkey breast, making it a hearty one-dish meal. Madras curry powder is hotter than standard curry powder. If you use standard curry powder, you may need 4 teaspoons of curry powder instead of 3 teaspoons. To spice up the flavor of some Indian dishes, garam masala (an aromatic blend of dried chiles, black pepper, and sweet spices) is often added toward the end of cooking. If extra kick is what you’re looking for, add about 1/2 teaspoon to this soup when you add the tomato and cilantro.


Regular butter

2 tsp

Uncooked onion(s)

1 medium, chopped

Garlic clove(s)

3 medium clove(s), minced

Instant long grain white rice


Curry powder

3 tsp, Madras variety, or less

Ground turmeric

1 tsp

Ground cloves

¼ tsp

Reduced-sodium chicken broth

5 cup(s)

Green pepper(s)

1 medium, seeded and chopped

Fresh apple(s)

1 small, unpeeled and diced

Uncooked boneless skinless turkey breast

1 pound(s), cut into 3⁄4-inch chunks

Table salt

½ tsp

Black pepper

tsp, freshly ground, or to taste

Fresh tomato(es)

1 small, chopped


¼ cup(s), fresh, chopped


  1. Melt the butter in a Dutch oven over medium heat. Add the onion and garlic. Cook, stirring, until golden, 7–10 minutes. Add the rice, curry powder, turmeric, and cloves. Cook, stirring occasionally, until fragrant, 2–3 minutes.
  2. Stir in the broth, bell pepper, and apple; bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 20 minutes.
  3. Add the turkey and salt; return to a boil. Reduce the heat and simmer, covered, until the turkey is cooked through, about 5 minutes. Season with the pepper, then sprinkle with the tomato and cilantro just before serving.
  4. Serving size: 1 3/4 cups