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