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Mulligatawny Soup
by Karen Fowler
More like a mild sweet curry, this recipe is a Fowler family favourite.
Ingredients:
30 g butter
375 g chicken thigh cutlets
1 large onion, finely chopped
1 green apple, finely chopped
1 tabs curry paste
2 tabs plain flour
3 cups chicken stock
1/4 cup basmati rice
1 tabs chutney
1 tabs lemon juice
1/4 cup cream (optional)
salt & pepper
Instructions:
1. Heat butter in large heavy based pan & brown chicken for 5 min and then remove
2. Add onion, apple & curry paste and cook for 5 min until onion is soft
3. Stir in flour, then cook for 2 min
4. Add half the stock and stir until mixture boils and thickens
5. Add chicken and remaining stock to pan and stir until boiling
6. Reduce heat, cover and cook for 1 hour
7. Add rice for the last 15 min
8. Remove chicken, bone and dice meat finely and return to pan
9. Add chutney, lemon juice, cream and seasoning
Enjoy. I usually multiple ingredients by 3 - without the cream will keep in fridge for 3 days or can be frozen
Category: 1 Hour Wonders, Chicken, Curry, Indian, Rice, Soup, Winter | Tags: 1 Hour Wonders, Chicken, Curry, Indian, Rice, Soup, Winter | Comments (22)
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