Mulligatawny soup

  • 40ml vegetable oil
  • 1 medium onion - cut in brunoise (fine dice)
  • 2 Tbs flour
  • 4 Granny Smith’s or green apples
  • 1 Tbs curry powder
  • 1 Tbs fruit chutney
  • 1L chicken stock or water and 3 chicken stock cubes
  • Salt and pepper
  • 200ml dairy cream or coconut milk (optional)
  • To garnish: 1 cup boiled rice; 1 cup cooked diced chicken

Peel and core the apples and cut into 1cm/ 1/2 in dice. Cut the onion into a brunoise (very fine dice) and sauté in a saucepan or pot large enough to hold all the ingredients. When the onions start to change color, add the curry powder and stir in for about 20-30 seconds. Cooking the curry powder releases the aromatic aromas and flavours of the spices in the powder. Next add the flour and stir in. You need to cook the resulting roux on a low heat, stirring fairly frequently so the roux doesn’t burn. Turn up the heat on the stove and stir in the chicken stock a cup at a time. Bring the roux back to the boil after adding each cup of stock, making sure you stir it in well so as to prevent any lumps. Add the apples, chutney, salt and pepper. Bring to the boil and then reduce the heat to a simmer. Simmer for 40minutes to an hour. Add the cream or coconut milk, the rice and the diced chicken. Simmer for another 5 minutes. Check the seasoning before serving.

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