Name of Recipe:Mulligatawny soup (curried chicken) Converted from Super Food Ideas magazine.
Number of People:serves 4-6
Ingredients:1 tbspn lemon juice
1 Granny Smith or Golden Delicious apple, cored & quartered.
1 tblspn vegetable oil
l brown onion, cut into 4
1/2 to 1 teaspn curry powder (according to taste)
250g cooked chicken, diced (thigh or leg meat is best)
1 litre chicken stock
2/3 cup red lentils, rinsed ( 160g)
200 mls Carnation Light & Creamy coconut milk or Low fat coconut milk
S & P to taste
Fresh coriander leaves and pappadums to serve (optional)
Preparation:Chop the apple for 3 seconds/speed 5. Remove from bowl and set aside sprinkled with the lemon juice.
Add the onion to the bowl and chop for 2 seconds on speed 5. Add the oil and saute 100
o/5 minutes/speed 1.
Add the curry powder and saute 100
o/30 seconds/speed 1.
Add stock, lentils and apple. Cook 100
o/15 minutes/reverse/speed 1.
Add the chicken pieces and Carnation milk and cook for 5 minutes/100
o/reverse/speed 1.
Season to taste with S & P & garnish with coriander leaves.
Pappadums would be ideal to serve with this soup.
Tips/Hints:I made this soup with stock obtained from a whole varoma steamed chicken the day before. Having eaten the breast meat, what is left is ideal for this soup. You could use diced fresh thighs but you would need to add them with the stock.
22/6/11
I have made some small changes to this recipe - as you do to one of your early conversions
