Chicken Mulligatawny Soup
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Melt the butter in a non-stick skillet over medium heat. Sauté the onion, minced garlic, minced ginger, red pepper flakes, curry powder, cloves and nutmeg for a few minutes. Add apple, red pepper, sweet potato, celery, carrot and sauté about another 10 minutes until softened.
Meanwhile, add chicken breasts to bottom of slow cooker. Top with sautéed vegetables, lentils, white wine and water. Cover and cook on low setting for 6-8 hours. Make sure lentils are soft and dissolved into soup.
Remove chicken from bone and dice. Add back to pot. Season with salt and lemon juice. Taste and adjust seasonings adding more curry powder if needed.
Cook rice separately according to package directions during the last hour.
To serve, place a scoop of rice in centre of shallow soup bowl and ladle soup over rice. Garnish with a dollop of yogurt, a sprinkle of almonds and a sprig of fresh parsley.
This is a healthy remake of a classic Anglo-Indian soup. The name literally means "pepper water." The lemon juice added at the end is a must to heighten and brighten the flavours.
|Per 375 g serving||Amount|
|Saturated Fat||2 g|
|Per 375 g serving||% Daily Value|