Mulligatawny Soup

The Complete Asian Cookbook, p. 16

30 g (1 oz) butter

375 g (12 oz) chicken thigh cutlets, skin and fat removed

1 large onion, finely chopped

1 apple, peeled, cored and diced

1 tablespoon curry paste

2 tablespoons plain flour

2 cups (750 ml/24 fl oz) chicken stock

3 tablespoons basmati rice

1 tablespoon chutney

1 tablespoon lemon juice

3 tablespoons cream

Heat the butter in a large heavy-based pan and brown the chicken for 5 minutes, then remove from the pan. Add the onion, apple and curry paste to the pan. Cook for 5 minutes, or until the onion is soft. 

Apples and onions - a classic combination.

Stir in the flour, cook for 2 minutes then add half the stock. Stir until the mixture boils and thickens.

Return the chicken tot eh pan with the remaining stock. Stir until boiling, reduce the heat, cover and simmer for 45 minutes. Add the rice and cook for a further 15 minutes.

Remove the chicken, dice the meat finely and return to the pan. 

Shoutout to my partner for helping with this bit.

Add the chutney, lemon juice, cream and salt and pepper to taste.

See, the only thing is that it didn't turn out very... soupy.

My Rating: 4/5 "This tasted AMAZING. It's a little acidic but also a little sweet and a lot comforting. I just couldn't figure out why it turned out so much more like a curry than like a soup. I'm not necessarily complaining - it was still really nice to eat. It just didn't look like the picture in the cookbook."