Mulligatawny Soup

Mulligatawny Soup

Serves 4
Cuisine type: Indian
Cooking time: More than 1 hour
Course: Soup
Cooking method: boil/steam
Season: Winter

Mulligatawny Soup This is an anglo-Indian dish which translates as "pepper water".
This is an anglo-Indian dish which translates as "pepper water".
INGREDIENTS

20g ghee
4 chicken thighs, skin removed
1 onion, sliced
2 cloves garlic, chopped
1 red chilli, chopped
2 teaspoons grated ginger
1 tablespoon curry powder
4 cardamom pods
1 cup red lentils
2lt chicken stock
2 potatoes, peeled and diced
2 carrots, peeled and diced
6 dried or fresh curry leaves
1/3 cup natural yoghurt
½ teaspoon white pepper
2 tablespoons cream
2 tablespoons chopped coriander
METHOD

Heat ghee in a large heavy based saucepan. Add chicken and cook until brown. Remove and set aside.

Add onion to the pan. Cook over low heat until soft. Add garlic, ginger, curry powder and cardamom pods. Cook for 1 minute.

Stir through lentils, potatoes and carrots. Return the chicken to the pan. Add chicken stock and curry leaves. Bring to the boil. Cover and simmer for 40 minutes.

Return the chicken to the pan along with the yoghurt and cream. Simmer until heated through and serve.

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