recipes
Chicken Mulligatawny soup
Serves:
2019-03-07
Ingredients
- 1 large onion, chopped
- 1 celery stick, chopped
- 1 carrot chopped
- 1 bay leaf
- 2 tsp yellow curry powder
- 2 boneless, skinless chicken thighs
- 750ml chicken stock (Calnort)
- 100g basmati rice
- 1 apple cored, peeled, and chopped
- 1 tub fresh cream (Benna)
- plain yogurt for garnish
- 1 tbsp butter (President)
- 1 tbsp olive oil (Borges)
Method
Sautee the vegetables and bay leaf in hot melted butter and olive oil for a couple of minutes. Add in the chicken meat and mix to coat with the curry mixture. Cover with the chicken stock and simmer for 20 minutes. Take the chicken out, add in the rice and apples and simmer till rice is cooked. Meanwhile flake the chicken meat, stir back in the soup and serve piping hot garnished with yogurt
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