Mulligatawny Soup

Method

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1. Brown the chicken thighs in the oil in a large pot, 8 minutes. Lift them out.

   Mark done

2. Soften the onion in the same pot 8 minutes, then add the garlic and ginger and cook 2 minutes.

   Mark done

3. Add the curry powder, turmeric and cinnamon and fry 30 seconds, stirring, until the smell changes.

   Mark done

4. Return the chicken, add the lentils, carrot, apple, stock and salt, and simmer 40 minutes.

   Mark done

5. Lift out the chicken, strip the meat from the bones, shred it and return it to the pot.

   Mark done

6. Blend about a third of the soup and stir it back in, so it is thick but not smooth.

   Mark done

7. Stir in the coconut milk and warm through without boiling.

   Mark done

8. Add the rice and lemon juice, check the seasoning, and scatter with coriander.

   Mark done

Chef’s Tips

• Fry the spices for thirty seconds before any liquid goes in.
• A Bramley in early. Its acidity is what lifts the whole pot.
• Coconut milk last, and never let it boil.

Common Substitutions & Variations

• For a non-vegan version, double cream can generally stand in for the coconut milk; going the other way, a plant-based cream sold for cooking is the closer match to dairy than tinned coconut milk on its own.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Naan or a bread roll
• Lemon wedges
• Mango chutney

Storage & Reheating

Refrigerated for 3 days. Freezes 2 months — add the rice on reheating.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.