Soups & Starters · Anglo-Indian

Mulligatawny Soup

Name: Mulligatawny Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: Serves 4
Cuisine: British
Ingredients: 2 chicken thighs, diced; 1 onion; 1 carrot; 1 celery stick, chopped; 1 eating apple, grated; 2 tbsp mild curry powder; 1 tbsp flour; 1.2 litres chicken stock; 3 tbsp rice; Squeeze of lemon; chopped coriander; mango chutney, to serve

“Pepper-water” brought home from India and made our own — a curried chicken and rice soup sharpened with apple and lemon.

Prep: 20 min
Cook: 40 min
Total: 60 min
Yield: Serves 4
Difficulty: Easy
Era: Raj era

Ingredients

2 chicken thighs, diced
1 onion; 1 carrot; 1 celery stick, chopped
1 eating apple, grated
2 tbsp mild curry powder; 1 tbsp flour
1.2 litres chicken stock; 3 tbsp rice
Squeeze of lemon; chopped coriander; mango chutney, to serve

Method

Soften the onion, carrot and celery in butter for 10 minutes.
Add the apple, curry powder and flour; cook 2 minutes.
Pour in the stock, add the rice and chicken, and simmer 25 minutes.
Season, sharpen with lemon, and serve with coriander and a spoon of mango chutney.

Oven temperatures are given in Celsius, Fahrenheit, fan and gas mark throughout. Quantities are metric, as cooked and written in the UK.