Mulligatawny Soup

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Ok - this is a favourite in our house, a soup that is requested by the kids has to be good in my books.and was for dinner last night....so yum and oh so warming.

It was also a major favourite at Retreat 14. I always get mixed reactions when dishing up this soup to people who have never had it before ...it's the “Mulliga-what?” reaction, I love it, really its just a curried chicken soup. It’s pronounced mull-eh-gah-TAH-nee, and once you have tried it, your chicken soup world will have been rocked to a new level.

This soup, was brought back to England from the colonies in India. It is spicy but not too hot.

YOU WILL NEED

• 2 tbsp butter or oil
• 1 small onion, finely chopped
• 1 tsp grated ginger
• 1 tbsp curry powder
• 1 tbsp flour
• 2 tbsp desiccated coconut
• 1/4 cup white rice
• 4 cups chicken stock
• 1 tbsp tomato paste
• 1/2 small banana, sliced
• 1 apple, quartered and sliced
• 1 chicken fillet, cut into small strips
• juice of 1/2 lemon
• 1 tbsp mango chutney.

Method

1. Melt butter or oil in a saucepan and fry the onion, ginger and curry powder over medium heat until the onion is tender.
2. Add the flour and cook for a minute more.
3. Stir in the coconut, rice, stock and tomato paste and bring to the boil. Simmer for about 15 mins.
4. Add the banana, apple and chicken fillet and simmer gently for a further 5 mins.
5. Add Lemon juice and chutney, adjust seasoning and serve.

We love this with warm baked at home rolls, or as a luxury, the local indian take-aways Naan breads.

(Serves 4)