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Ingredients
Mulligatawny Soup
- Ingredients
- 100 grams Basmati rice
- salt
- 1 Chicken breast
- 1 onion
- 4 garlic cloves
- 1 tsp ginger (freshly grated)
- 1 carrot
- 1 Parsnip
- 1 Apple
- 1 Tbsp clarified butter
- 1 Tbsp Curry powder
- 1 l Chicken broth
- 1 Banana
- 150 grams Coconut milk
- 2 Tbsps lemon juice
- 1 Tbsp raisins
- freshly ground pepper
- 1 bunch Cress
In a colander, rinse rice under cold running water.
Combine rice and 1 1/2 times the amount of lightly salted water in a pot. Cover and simmer over very low heat, about 25 minutes.
Season chicken breast with salt and pepper. Peel and finely chop onion and garlic. Peel and slice carrot and parsley root.
Heat clarified butter in a pan. Add chicken and cook until browned. Add onion, garlic, grated ginger and carrot and cook briefly. Add curry and season with salt and pepper. Add broth, cover and simmer about 15 minutes. Remove chicken and cut into cubes.
Peel and chop banana. Peel, quarter, core and dice apple. Stir banana, apple and coconut milk into soup. Puree. Add raisins and cook a few minutes more. Season to taste. Add rice and chicken to soup and heat until warmed through (do not boil!). Serve soup sprinkled with cress.