This week You! features the recipe for Mulligatawny soup – a hearty root vegs and chicken soup, spiced with curry powder. Happy slurping!
recipe
The chilly weather calls for brewing some yummy soups and stews. This week You! features the recipe for Mulligatawny soup – a hearty root vegs and chicken soup, spiced with curry powder. Happy slurping!
INGREDIENTS
Vegetable oil 1 tbsp
Cumin seeds 1 tsp
Black mustard seeds 1 tsp
Onion (coarsely grated) 1
Carrots (coarsely grated) 2
Garlic cloves (finely grated) 3
Ginger (finely grated) a thumb-sized piece
Cooked chicken (shredded) 400g
Mild curry powder 1 tbsp
Chicken stock 1 litre
Basmati rice 75g
Coriander leaves a few, to serve
METHOD
• Heat the vegetable oil in a large lidded pan or casserole and cook the cumin and mustard seeds for a few minutes until they begin to pop.
• Then add all of the grated veg, along with a large pinch of salt.
• Put on the lid and cook gently for 20 minutes, stirring regularly, until softened.
• Stir in the shredded chicken and curry powder, and cook for a few minutes before pouring in the stock.
• Simmer for 5 minutes, then add the rice and cook for 20 minutes or until the rice is cooked through.
• Season and serve scattered with coriander leaves.
Prep time: 1 hour Serves 4
Credits: Adam Bush (Olive Magazine)
