Mulligatawny soup
0Monday 11 March 2013
Preparation time: 15 minutes
Cook time: 1.5 hours
Serves: 4
Ingredients
4 chicken legs and thighs, bone-in
1/2 cup brown rice
1 medium onion, chopped
3 garlic cloves, minced
3 carrots, diced
2 celery stalks, diced
1 1/2 tbsp Madras curry paste
2 tsp ginger, minced
1 1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp cayenne pepper
1/2 tsp ground cumin
1/2 tsp chili flakes
1 bay leaf
2 1/2 cups apple juice
4 cups chicken stock
1 400 ml can coconut milk
1 green onion, thinly sliced
1 tbsp olive oil
Garnish
green apple, julienned
green onions, chopped
bunch mint, chopped
sunflower seeds
Directions
1. Wash chicken and pat dry with a paper towel. Remove skin and fat.Heat oil in a large pot over medium-heat and brown chicken legs on
both sides, two at a time. When chicken is finished browning (about 4
minutes per side), set aside in a shallow dish to reserve juices.
garlic and spices. Cook for a remaining 2 minutes.
3. Add chicken back in the pot with vegetables and rice. Pour in
stock and half the apple juice. Bring to boil, reduce heat and let
simmer for 1 hour.
4. Remove chicken from the pot and cut meat into bite-sized pieces. Add
remaining apple juice and coconut milk. Heat on medium for an
additional 5 minutes (do not boil).
5. Serve hot and garnish with fresh mint, green onions, apples and
sunflower seeds.
6. Savour it!
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