Mulligatawny

ingredients

1. 1 garlic clove, minced
2. 1⁄4 teaspoon ground cumin
3. 6 cloves, finely crushed
4. 1 tablespoon curry powder
5. 1⁄4 teaspoon ground ginger
6. 50g/2oz butter
7. 1 roasting chicken, cut into serving pieces
8. 3 celery sticks, thinly sliced
9. 2 large onions, chopped
10. 2 carrots, diced
11. 1 leek, white part only, thinly sliced
12. 2.4 litres/4pt chicken stock
13. salt and freshly ground black pepper
14. 200g/7oz long-grain rice
15. 2 dessert apples, peeled, cored and diced
16. 225ml/8fl oz plain yogurt
17. 2 tablespoons lemon juice
18. 150ml/5fl oz whipping cream, gently warmed

• Combine the garlic and spices. Melt the butter in a large heavy frying
pan over a medium-high heat. Add the chicken and sauté until lightly
browned on all sides. Transfer the chicken to a casserole dish.

• Drain all but 1 tablespoon of the fat from the frying pan. Add the celery,
onion, carrot, leek and spice mixture, and blend well until the spices are
aromatic. Add a small ladle of stock and cook over a low heat, stirring
constantly, until the vegetables are tender. Add to the chicken.

• Stir the remaining stock into the casserole dish, and season with salt and
pepper. Cover and simmer for 30 minutes.

• Remove the chicken with a slotted spoon and set aside. Add the rice to
the soup and continue cooking for a further 15 minutes.

• When the chicken is cool enough to handle, cut into bite-sized pieces,
discarding the skin and bones. Return the chicken to the soup. Peel, core
and dice the apples, and blend into the soup with the yogurt. Simmer for
10 minutes.

• Stir in the lemon juice, then blend in the cream. Taste and adjust the
seasoning if necessary. Serve hot.