Posted by adm On October - 9 - 2011

How to cook Mulligatawny


  • 1 tablespoon oil
  • 1 medium brown onion, finely shredded
  • 1 teaspoon curry pulverise
  • 360g chicken thigh fillets, cut, halved
  • 1 litre chicken strain
  • 1 small granny smith apple, raw, grated
  • 2/3 cup red lentils, rinsed
  • 270ml can coconut milk
  • 1 tablespoon lemon succus
  • Fresh coriander leaves and pappadums, to dish

How to:

  • Heat oil in a large saucepan over medium oestrus. Cook onion, stirring, for 5 minutes or until dull. Add curry powderize. Make, stirring, for 30 seconds or until fragrant.

  • Add lily-livered. Turn to coating. Add strain. Screening. Bring to the seethe. Reduce heat to low. Simmer, covered, for 30 minutes or until chicken is just cooked through.

  • Transfer chicken to a bowlful. Cool slimly. Using a forking, shred lily-livered. Return chicken to pan. Add apple, lentils and coconut milk. Bring to a simmer. Simmer, partially covered, for 15 minutes or until lentils are tenderise. Stir in lemon succus. Season with pepper. Ladle into bowls. Top with coriander. Help with pappadums.

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