Directions
Mulligatawny soup – pepper water –
Details
- Prep Time:
15 min - Cook Time:
60 min - Ready Time:
1 hour, 15 min
Servings
Ingredients
- One large onion
- 5 gloved garlic
- One large stalk of celery
- One large knob of ginger
- One large apple
- 2 tablespoons madras curry powder
- One table spoon Chinese five spice
- 4 cups chicken stock plus some water
- 4 skinless boneless chicken thighs
- Half and half
- Fresh coriander
Directions
In a food processor add rough chopped, garlic, onion, carrot, apple, celery and ginger and blitz until it is a coarse mixture.
Now hot pan olive oil add this mixture and sweat it until it look almost like crud, now arrest that cooking by adding the chicken stock. Now cut up your chicken thighs into bit size pieces and sprinkle an even coat of Chinese five spice on it and now broil at high heat until you get some nice crusting happening on the chicken.
Add this chicken to the soup base and bring to a simmer checking for seasoning and adjust if needed let cook for at least an hour.
Now in a sauce pan heat a cup or so of half and half and rough chop some coriander, to finish the dish ladle the soup into bowls and serve with the hot cream and coriander which can be added at the table by your lucky recipient.
This keeps it fresh and you don’t have the cream breaking down at any point. Enjoy this one kids I know my place smells like Indian tonight.
NO SOUP FOR YOU!
Benny
Step by step in photos here >>
About Benny
Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.
