Mulligatawny soup originated from South Indian cuisine. Photo / Babiche Martens

Comforting Mulligatawny Soup Recipe

Heartwarming and full of goodness, this fragrant soup is a comforting meal in one bowl

Heartwarming and full of goodness, this soup is a comforting meal in one bowl. Leaving the bones on the chicken thighs adds to the flavour. Add some chopped spring vegetables to change it up or make it go a little further.

MULLIGATAWNY SOUP
Serves 4

2 Tbsp olive oil
1 onion, chopped
2 cloves garlic, crushed
2 carrots, chopped
1 Tbsp curry powder
3 cups chicken stock
4 chicken thighs, bones in
1 cup basmati rice
Salt and pepper to taste
½ cup chopped Italian parsley
Warm pita pockets

1. Warm the oil in a large pot. Add the onion, garlic and carrots, cooking for 10 minutes to lightly brown and soften. Stir through the curry powder for 1 minute, then add the stock and chicken thighs, bringing to a simmer for 10 minutes.

2. Stir through the rice, simmering for a further 12 minutes until cooked through. Season with salt and freshly ground pepper. Stir through the parsley and serve hot with warmed pita pockets.

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