Mulligatawny
On October - 9 - 2011
Ingredients:
- 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.