Recipe

Mulligatawny soup

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

  • 1 hr cooking
  • Serves 4
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Ingredients

Mulligatawny soup
  • 20 gram ghee
  • 4 chicken thighs, skin removed
  • 1 onion, sliced
  • 2 clove garlic, chopped
  • 1 red chilli, chopped
  • 2 teaspoon grated ginger
  • 1 tablespoon curry powder
  • 4 cardamom pods
  • 1 cup red lentils
  • 2 potatoes, peeled, diced
  • 2 carrots, peeled, diced
  • 2 litre (8 cups) chicken stock
  • 6 dried or fresh curry leaves
  • 1/3 cup natural yoghurt
  • 2 tablespoon cream
  • 1/2 teaspoon white pepper
  • 2 tablespoon chopped coriander

Method

Mulligatawny soup
  • 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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