|Mulligatawny Soup - a rich, satisfying dish, perfect to brighten up a dull day, and almost a meal in itself.|
2 Chicken Thighs, boneless, skinless
| || 2 tbsps Vegetable Oil|| |
| || 2 Onions, finely sliced|| |
| || 3 Garlic Cloves, crushed|| |
| || Knob Fresh Ginger, grated|| |
| || 2 Carrots, diced|| |
| || 2 Celery Sticks, finely sliced|| |
| || 1 Parsnip, diced|| |
| || 1 Eating Apple, diced|| |
| || 1 tbsp Tomato Puree|| |
| || 1 tbsp Madras Curry Powder|| |
| || 1 litre Stock|| |
| || 100g Basmati Rice, cooked|| |
| || 2 tbsp Mango Chutney|| |
| || Salt, to taste|| |
| ||Black Pepper, to taste|| |
| || 4 tbsp Sour Cream|| |
| ||Fresh Coriander, as garnish|| |
1. Heat the oil in a large pan and add the onions, carrots and celery and fry over a gentle heat until starting to soften and brown. Add the garlic, ginger, parsnip, apple and curry powder and fry for a minute or so until fragant.
2. Add the stock, tomato puree and chicken thighs. Bring to the boil and simmer until the chicken is tender.
3. Turn off the heat and allow to cool slightly. Remove the chicken thighs, shred the meat and reserve. You may also like to remove and reserve some of the vegetables if you prefer a chunkier textured soup.
4. Blend the soup until smooth, add the cooked rice, shredded chicken and reserved vegetables. Add boiling water to create the desired consistency and heat for a few minutes until piping hot.
5. Stir in the mango chutney and add salt to taste.
6. Serve hot, topped with a spoon of sour cream, lashings of black pepper and garnished with fresh coriander.