Dinner ideas

Mulligatawny soup

This is an anglo-Indian dish which translates as "pepper water".



1.Heat ghee in a large, heavy-based saucepan. Add chicken; cook until brown. Remove and set aside.
2.Add onion to pan; cook over low heat until soft. Add garlic, chilli, ginger, curry powder and cardamom pods; cook 1 minute.
3.Stir through lentils, potatoes and carrots. Return chicken to pan. Add chicken stock and curry leaves; bring to the boil. Cover; simmer 40 minutes.
4.Drizzle with combined yoghurt and cream; season. Simmer until heated through. Top with coriander and serve.

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