Mulligatawny Soup
Over a year ago
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Ingredients
- 1 onion
- 2 carrots
- 1 apple
- 2 tsp olive oil
- 1 tbsp curry powder
- 4 chicken thighs
- 1 chicken stock cube
- 200ml coconut milk
- 50g long grain rice
Accompaniment
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Method
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1
1) Peel and dice onion and carrots, grate the apple. Heat the oil in a large saucepan then add onion, carrots, apple and curry powder. Cook for a few minutes.
2)Remove the skin from the chicken and then add to the saucepan sealing on both sides. Crumble the stock cube in 3/4 pint boiling water, then pour into the sauce pan with the coconut milk.Add the rice and cover. Simmer for 25 minutes or until chicken is cooked.
3) Remove the chicken and shred from the bone and put chicken back into the pot.
4) Serve with chopped coriander, warm naan bread and mango chutney.
*Once cool it can be frozen for upto 3 months. Defrost then reheat until piping hot*
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