Chicken Mulligatawny

Mulligatawny is a curry flavoured soup of Anglo-Indian origin and there are many variations. In European style cuisine it has in general a yellow colour containing chicken meat, beef or lamb and is more often than not thickened with rice.

Ingredients serve 6

1000 g chicken breast and thighs

2 tbls plain flour (20g)

2 tsp curry powder

½ tsp ground ginger

1 tsp ground turmeric

60 g butter

12 black peppercorns

6 whole cloves

6 cups chicken stock (1500ml)

1 tsp sea salt

1 cored, peeled and chopped apple

2 tbls lemon juice

125 ml cream

Steamed rice

Method

Combine flour, curry powder, ginger and turmeric in a large bowl and rub this mixture onto the chicken pieces. Heat the butter in a large saucepan and cook the chicken pieces until lightly browned on all sides. Tie the peppercorns and cloves in a small piece of muslin, add to the saucepan with chicken stock and salt. Bring this to the boil and reduce the heat to a simmer, cook covered for approx. 60 minutes. Add the apple and cook for another 15 minutes. Place the chicken pieces on a plate and discard the muslin bag. Shred the chicken and return to the saucepan. Stir lemon juice and cream in and heat gently without boiling. Serve with steamed rice.

Note: For stronger flavours with rice maybe double the spices.