Chicken mulligatawny

Name: Chicken mulligatawny
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 320 g pack chicken thigh fillets, trimmed and halved; 1 tbsp vegetable oil; 2 tbsp coconut oil; 1 large onion, finely chopped; 2 large carrots, finely chopped; 2 celery stalks, finely chopped; 30 g peeled root ginger, finely grated; 1½ tbsp mild curry powder; ½ tsp fine sea salt; 2 bay leaves; 400 ml tin full-fat coconut milk; 750 ml chicken stock, made using 1 stock pot or cube - use gluten-free stock if required; 2 red-skinned eating apples; 75 g dried basmati rice, rinsed; juice of 1 lemon; 10 g coriander, roughly chopped; 1 spring onion, diced

Lunches

Prep Time: 30 mins

Cook Time: 45 mins

Total Time: 1 hrs 15 mins

Servings: 6

During the British Raj, soldiers requested soup, which Tamil servants provided in the form of a Sri Lankan pepper water stew, known as milagu tunes.

Ingredients

320 g pack chicken thigh fillets, trimmed and halved
1 tbsp vegetable oil
2 tbsp coconut oil
1 large onion, finely chopped
2 large carrots, finely chopped
2 celery stalks, finely chopped
30 g peeled root ginger, finely grated
1½ tbsp mild curry powder
½ tsp fine sea salt
2 bay leaves
400 ml tin full-fat coconut milk
750 ml chicken stock, made using 1 stock pot or cube - use gluten-free stock if required
2 red-skinned eating apples
75 g dried basmati rice, rinsed
juice of 1 lemon
For the relish
10 g coriander, roughly chopped
1 spring onion, diced

Directions

Step 1

Heat both oils in a flameproof pot or large pan and put in the onion, carrots, celery, and ginger, along with a pinch of salt.
Step 2

Cover and cook on medium heat for 10 minutes, or until the vegetables are soft but not browned.
Step 3

Add the curry powder, salt, and bay leaves, stirring for 1 minute to cook out the rawness. Coat the chicken thighs well in the mixture.
Step 4

Put the coconut milk and broth in a pot, cover it and bring it to a boil. Then, lower the heat and cook it gently for 15 minutes or until the chicken is fully cooked. Remove the chicken from the pot and place it on a plate to let it cool.
Step 5

Take 1 1/2 apples, peel them, and chop them finely. Add the apples and rice to the broth and bring it to a boil. Cover the pot and simmer for 15 minutes or until the rice is tender.
Step 6

While the rice is cooking, use two forks to shred the chicken. Mix the soup with half of the lemon juice. Adjust the seasoning according to taste and remove the bay leaves. Warm it for 2-3 minutes.
Step 7

Take out the apple's core and finely slice the remaining half (without peeling) before combining it with the remaining lemon juice, coriander, and spring onion.
Step 8

Serve the mulligatawny together with a spoonful of the apple-coriander relish.