Mulligatawny Soup Recipe
Indian Recipes

Ingredients:

1 tbsp/15 ml
2
1
1
2 tbsp/30 ml
1 tbsp/15 g
1 tsp/5 g
1/2 tsp/2.5 g
1/4 tsp/1.25 g
2 tbsp/15g
8 cups/31/2 pints/2 liter
1 lb/500 g

1/3 cup/21/2 oz/75 g

vegetable oil
onions, chopped
green apple, cored, peeled, and chopped
clove garlic, crushed
lemon juice
curry powder
brown sugar
ground cumin
ground coriander
flour
chicken broth
boneless chicken breast or thigh
fillets, cut into 1/2 in/1 cm cubes
rice
freshly ground black pepper

Method:

1. Heat the oil in a large saucepan over a medium heat. Add onions, apple, and garlic and cook, stirring, for 5 minutes or until onions are tender. Add lemon juice, curry powder, sugar, cumin, and coriander and cook over a low heat, stirring, for 10 minutes or until fragrant.

2. Blend flour with a little broth and stir into curry mixture. Add chicken, rice, and remaining broth to pan and bring to the boil, stirring constantly. Reduce heat, cover, and simmer for 20 minutes or until chicken and rice are cooked. Season to taste with black pepper.

Note: A dash  of hot pepper sauce, such as Tabasco, and a chopped tomato are delicious additions to this soup. Serve with crusty bread rolls, naan, or pita bread.

Serves 4