dinner · dairy-free · gluten-free
Mulligatawny
Anglo-Indian curried chicken soup with lentils, apple and coconut, finished with rice and lemon.
- Time
- 60min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Blender or food processor.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Cook onion, carrot, celery and apple until soft; add garlic, ginger and curry powder.
-
2
Add lentils, stock and chicken; simmer 25 minutes, until the chicken reaches 74°C (165°F).
-
3
Remove chicken and shred.
-
4
Blend the soup partly; add coconut milk and chicken.
-
5
Serve over rice with lemon and cilantro.
