Mulligatawny with yoghurt flatbread

This Anglo-Indian chicken and rice soup is hearty enough as a meal on its own.
12 Item


Yoghurt flatbread (makes 12)



1.Heat olive oil in a large pot. Sear chicken strips until just coloured, then remove from pot.
2.Add onion, carrot, curry powder, lemongrass and saute for 2 minutes. Add rice and cook for another 2 minutes.
3.Place chicken back in pot. Pour in stock and water, bring to the boil and simmer for 35 minutes. Add raisins, season to taste and serve with the yoghurt flatbread (below).

Yoghurt flatbread

4.Mix first four ingredients together in a large bowl. Heat milk until lukewarm, then whisk in yoghurt. Add melted margarine and mix well.
5.Slowly pour wet ingredients into flour and mix. Knead until mixture becomes a springy dough. Cover bowl with cling film and leave in a warm place to rise for 15 minutes.
6.Divide dough evenly into 12 balls, cover and set aside for another 15 minutes. Now turn grill onto medium heat and place a large baking tray underneath to heat up.
7.Flatten dough balls and form into large teardrop shapes. Brush with extra yoghurt, place on a hot baking tray and grill for 2-3 minutes each side until golden. Be careful, they burn quickly.

Mike’s Top Tips: This is one of my favourite soups and it keeps in the fridge for a couple of days so be sure to make a big batch that you can keep eating. Every recipe repertoire should include these flatbreads as they’re not only really easy to make but miles faster than most other breads. There is very little fat in this soup but it still fills you up because of the rice. If you don’t want to use rice, opt for a pulse such as green lentils or split peas. – Mike Van de Elzen


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