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.
Recipe instructions Chicken mulligatawny
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.
Cover and cook on medium heat for 10 minutes, or until the vegetables are soft but not browned.
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.
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.
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.
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.
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.
Serve the mulligatawny together with a spoonful of the apple-coriander relish.
This recipe can be stored in the refrigerator for up to three days or frozen. Remember to add additional liquid when reheating.