MULLIGATAWNY 

An Indian curry-flavoured soup The name comes from two Tame words motor ( pepper ) and tune ( water )

INGREDIENTS:

•  1/4 cup red lentils 

• 1kg chicken thighs 

• 1, litre ( 7 cups ) of water 

• 1 teaspoon salt 

• 60g butter 

• 1 onion 

• 2 cloves garlic teaspoon 

• 1/4 teaspoon grated green ginger 

• 1 tablespoon curry powder 

• 1/4 teaspoon garam masala 

• 1/4 teaspoon chilli powder

• pinch cinnamon 

• 2 tablespoons flour 

• 2 tomatoes 

• 2 chicken stock cubes 

• 1 tablespoon tomato paste 

• 1 green pepper 

• 2 sticks celery 

• 1 carrot 

• salt, 

• pepper 

• 283ml can of coconut milk 

• cooked rice 

MULLIGATAWNY RECIPE:

Pour enough hot water over lents to cover well, and put aside Place chicken in pan, with water and salt. Bring to boil reduce heat and simmer covered for 1 1/2  hours remove and reserve chicken, allow stock to become cold, and remove fat from stock Melt butter in a large pan, add chopped onion, and cook until transparent Add ginger and crushed garlic cook 1 minute more 

Add curry powder, chilli powder, garam masala and cinnamon, and stir over low heat for 2 minutes Add flour to pan, and stir over low heat for 1 minute Stir in peeled and chopped tomatoes, reserved stock, tomato paste, crumbled stock cubes and drained lentils Bring to boil add sliced carrot and sliced pepper, chopped celery 

Reduce heat and simmer uncovered for 15 minutes, cover pan and simmer for 30 minutes or until vegetables are tender Season with salt and pepper vegetables with liquid Push through a sieve, or puree in a blender or food processor ( do this in several batches ) Return soup to pan, bring to boil, reduce heat, stir in coconut milk and shredded meat from chicken thighs Sprinkle a spoonful of cooked rice on top of each bowl of soup You'll need to cook about 1/2 cup of rice. Serve the soup with papadams, desired, and fry as directed on the packet 

Serves 6

Also Read: CHINESE BROCCOLI AND CHICKEN SOUP