Mulligatawny (traditional Indian soup)

True Love
4 servings
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Poultry

By Food24 November 03 2009
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Ingredients (12)

60.00 ml butter — or margerine
375.00 g chicken breast fillets
1.00 onion — finely chopped
1.00 green apple — peeled, cored and finally chopped
15.00 ml curry paste
30.00 ml flour — plain
750.00 ml stock — chicken
65.00 ml rice — basmati
15.00 ml chutney
15.00 ml lemon juice
60.00 cream
0.00 salt and freshly ground black pepper
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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.



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