Indian Mulligatawny Soup
|Vegetable oil||1 Tablespoon|
|Onions||2 , chopped|
|Green apple||1 , cored, peeled and chopped|
|Garlic||1 Clove (5 gm), crushed|
|Lemon juice||2 Tablespoon|
|Curry powder||1 Tablespoon|
|Brown sugar||1 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Ground coriander||1⁄4 Teaspoon|
|Chicken stock||3 1⁄2 Pint (8 Cups, 2 Liters)|
|Boneless chicken breast/Boneless chicken thigh fillets||1 Pound, cut into 1/2 inch cubes (500 Gram)|
|Rice||2 1⁄2 Ounce (1/3 Cup, 75 Gram)|
|Freshly ground black pepper||To Taste|
1. Heat oil in a large saucepan over a medium heat, add onions, apple and garlic and cook, stirring, for 5 minutes or until onions are tender. Add lemon juice, curry powder, sugar, cumin and coriander and cook over a low heat, stirring, for 10 minutes or until fragrant.
2. Blend flour with a little stock and stir into curry mixture. Add chicken, rice and remaining stock to pan and stirring constantly, bring to the boil. Reduce heat, cover and simmer for 20 minutes or until chicken and rice are cooked. Season to taste with black pepper.