MULLIGATAWNY

Serves 6–8

As a child, I remember this soup being served for supper after midnight Mass every Christmas Eve. The extended family would gather at my parents’ home and we would have a feast. This soup somehow made the occasion extra special for me. A spicy Indian chicken soup. mulligatawny tastes like curry but is watery like soup.

Cooking oil 2 Tbsp
Finely chopped ginger 1 Tbsp
Finely chopped garlic 1 Tbsp
Onion 1, peeled and finely sliced
Bay leaves 2
Chickpea flour 3 Tbsp
Meat curry powder 2 Tbsp
Ground turmeric ¼ Tbsp
Ground white pepper 1 Tbsp

Light soy sauce 2 Tbsp
Chicken stock cubes 2
Green apple 1, skinned, cored and cubed
Tomatoes 2, chopped
Water 1 litre (32 fl oz / 4 cups)
Boneless chicken breast 300 g (11 oz)

Garnishing

Spring onion (scallion) 1, chopped
Coriander leaves (cilantro) 1 sprig, chopped

1.   Heat oil in a pan and add ginger, garlic and onion. Stir-fry until garlic starts
to brown.

2.   Add bay leaves, chickpea flour, meat curry powder, turmeric, pepper, soy sauce,
chicken stock cubes, green apple and tomatoes. Mix well and add water.

3.   Let soup simmer, then add chicken. Cover pot with a lid and cook for 15 minutes.

4.   Remove chicken from pot and leave to cool slightly before shredding.

5.   Leave soup to boil until apple starts to soften. Return shredded chicken to pot and
boil for another 5 minutes before removing from heat.

6.   Dish out and garnish with spring onion and coriander. Serve hot.

NOTE

•  To help the chicken cool more quickly for shredding, place it into a bowl of cold water
for 10 minutes. Drain well before shredding.

60

EURASIAN HERITAGE

Cooking