Indian mulligatawny with chicken and apple

Name: Indian mulligatawny with chicken and apple
Prep time: 30 min
Total time: 30 min
Yield: 4 people
Cuisine: Indian
Ingredients: 12 oz boneless chicken thighs, diced; 2/3 cup red lentils; 1 onion, chopped; 1 apple, diced; 1 carrot, diced; 1 celery stalk, chopped; 2 tsp curry powder; 1/2 tsp ground cumin; 5 cups chicken stock; 2/3 cup heavy cream; 2 tbsp butter; to taste salt

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Mulligatawny is gently spiced, creamy and faintly fruity. Chicken, apple and lentils create that familiar Anglo-Indian bridge between spice and comfort.

Serves: 4 people

Preparation time: 30 min

Ingredients

boneless chicken thighs, diced – 12 oz
red lentils – 2/3 cup
onion, chopped – 1
apple, diced – 1
carrot, diced – 1
celery stalk, chopped – 1
curry powder – 2 tsp
ground cumin – 1/2 tsp
chicken stock – 5 cups
heavy cream – 2/3 cup
butter – 2 tbsp
salt – to taste

Method

1. Melt the butter in a pot and cook the onion, carrot, celery and apple gently for 4 minutes. Add the curry powder and cumin and cook briefly.
2. Add the chicken pieces and red lentils and pour in the stock. Simmer the soup for 25 minutes until the lentils have broken down.
3. Blend the soup partly so some pieces of chicken remain visible. Stir in the cream.
4. Season with salt to taste and serve the mulligatawny hot.