Warm, fragrant, and hearty, this classic Anglo-Indian soup blends tender chicken, colourful vegetables, lentils, rice and aromatic curry spices. Mulligatawny—which means “pepper water” in Tamil—originated during British colonial times in India and has become a beloved comfort dish around the world. Perfect for cozy nights!.

Ingreditents

• 500 grams of diced chicken or chicken mince
• 1.5 litres of chicken stock (from stock cube works well)
• 1/2 cup of washed raw rice
• 1 small sweet potato, peeled & diced
• 1 carrot, peeled & diced
• 2 cups dry red lentils
• 1 tablespoon of oil
• 1 diced brown onion
• 3 cloves of garlic, crushed
• 1/2 teaspoon of curry powder
• 1 teaspoon ground pepper
• 1 teaspoon Garam Masala
• 2 teaspoons of salt (optional)
• 1 can of coconut milk
• 2 green apples, diced (optional)

Method

In a large pot, heat the oil and add the onions and cook until clear.

Add the chicken and cook until brown (breaking up if using minced chicken).

Add the curry powder, Garam Masala & garlic and fry for 2 minutes. Add the lentils and other vegetables and stir to coat in the spices.

Add the stock and bring to the boil. Now place a lid on and turn the heat down to a gentle simmer, stirring occasionally for around an hour.

When the lentils are almost soft, add the coconut milk, diced apple and rice and let simmer until the rice and lentils are cooked, about another 20-30 minutes.

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