Lizzie's Recipes

A collection of easy to make recipes

Marvellous Mulligatawny Soup

I make this divinely decadent soup every winter and it is wonderful.  Mulligatawny – meaning “pepper water” in Tamil – is a rich and creamy curried chicken soup with rice in Anglo-Indian cuisine.  It is thick and filling soup and we eat it as a meal on it’s own with some roti bread…

You can make this as hot as you like by choosing a hot or mild curry paste as the base.  We use Madras paste which is very hot but the addition of the sour cream (or yoghurt) lessens the heat and leaves a beautifully full flavoured soup.

I use red apples in this recipe but I have used green apples which are a bit more tart.  I also use good old-fashioned Rosella Fruit Chutney but any tangy chutney could be used.  It’s just a matter of what flavours you like.  This recipe makes about eight good size serves.

Mullagatawny Soup

Ingredients:

50 g butter

1 kg ( about 6 large thighs) chicken thighs trimmed of fat and skin

2 large onions finely chopped

2  apples peeled, cored and finely chopped

2 tablespoons curry paste

4 tablespoons plain flour

2 litres of chicken stock

½ cup basmati rice

4 tablespoons chutney

Juice of 1 lemon

1 200 g tub of light sour cream or plain yoghurt

Salt & pepper to taste

 

Method:

Heat the butter in a large heavy based pot and brown the chicken for about 5 minutes until golden

Remove the chicken pieces and add the onion, apple and curry paste to the pot

Cook for about 5 minutes or until the onion has softened

Stir in the flour and cook for a couple of minutes

Remove from the heat and add half the stock stirring well until fairly smooth

Put back on heat and add the rest of stock

Stir until the mixture boils and thickens

Return the chicken to the soup and ring it to the boil while stirring then reduce the heat, cover and simmer for about 1 hour

Add the rice for the last 15 minutes or so of cooking

Remove the chicken and dice or shred the meat finely and return to the pot

Add the chutney, lemon juice, cream and seasoning to taste

If the mixture is too thick add some more water if desired.

Garnish with some parsley or finely sliced baby spinach leaves

 

Bon Appetit!  🙂

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