Mulligatawny (traditional Indian soup)

Recipe from: 4/1/2003 12:00:00 AM

Ingredients 12
Servings 4
Time

Ingredients

  • 60
    ml
    butter or margarine
  • 375
    g
    chicken breast fillet
  • 1
    large onion, finely chopped
  • 1
    green apple, peeled, cored and finely chopped
  • 15
    ml
    curry paste
  • 30
    ml
    plain flour
  • 750
    ml
    chicken stock
  • 65
    ml
    basmati rice
  • 15
    ml
    chutney
  • 15
    ml
    lemon juice
  • 60
    cream
  • salt and black pepper
 

Method

 
Heat butter in a large, heavy-based pan and brown chicken for 5 minutes.
Remove and set aside.
Add onion, apples and curry paste to pan.
Cook for 5 minutes, until onion is soft.
Stir in flour, cook for 2 minutes and add half the stock.
Stir until mixture boils and thickens.
Return chicken to pan with the remaining stock.
Stir until boiling, then reduce heat, cover and simmer for 1 hour.
Add rice for the last 15 minutes of cooking.
Add chutney, lemon juice, cream and seasoning to taste.
If you prefer a thinner soup, add up to 250 ml water.
 

Read more on: poultry  |  soup  |  sauté
 

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