Mulligatawny Soup

This is a lovely English-Asian Infusion soup which was created due to the Empire in Victorian Days. Essentially its a Chicken Curry Soup

Ingredients serves 4

55g of Butter
2 Chicken Thighs
1 apple, peeled , cored and finely chopped
1.2 litres of Lamb stock
4 Tomatoes , deseeded and diced
1 tbsp of Madras Curry powder
1 tbsp of Mango Chutney
4 tbsp of cooked Basmati Rice

Method

1) Melt the Butter in a saucepan,  add the chicken thighs and let them colour slightly then turn down the heat
2) Add the Apple and onion to the pan , then the tomatoes and the curry powder and fry carefully without colouring the vegetables
3)Add the stock , bring to a boil then let it simmer for 40 minutes or until the chicken is properly cooked.
4) Take the chicken thighs  out and remove the bone and skin and dice the meat , and add back to the soup with the mango chutney and the cooked rice. Heat through and serve.



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