mulligatawny in a mug
How to make mulligatawny in a mug recipe
Serves 4–6, Total cooking time 10 minutes
Ingredients:
2 tablespoons vegetable oil
1 onion, coarsely grated
1 garlic clove, crushed
3 tablespoons medium-hot curry paste
½ teaspoon ground turmeric
1 litre (1¾ pints) hot chicken stock
1 small apple, peeled and grated
500 g (1 lb) ready-cooked basmati rice
350 g (11½ oz) ready-cooked chicken, torn into bite-sized pieces
100 g (3½ oz) small croutons
chopped fresh coriander, to garnish
Method:
Heat the oil in a large saucepan, add the onion and garlic and cook over a medium-high heat for 3–4 minutes, stirring frequently, until softened.
Add the curry paste and turmeric, stir for 1 minute, then add the stock, apple and rice. Simmer for 3–4 minutes to thicken slightly.
Stir in the chicken, then ladle the mulligatawny into wide mugs. Top with the croutons and the coriander.
For quick chicken mulligatawny:
Heat 2 tablespoons vegetable oil in a large saucepan and add 1 chopped onion, 2 chopped garlic cloves, 1 chopped carrot and 2 chopped potatoes. Cook over a medium heat for 6–7 minutes, stirring frequently.
Stir in 2 tablespoons Madras-style curry paste and cook for 1 minute. Add 1.2 litres (2 pints) hot chicken stock and 1 small, peeled and grated apple. Bring to the boil and simmer for 8–10 minutes until tender.
Blend to the desired consistency, or leave chunky, then stir in 250 g (8 oz) ready-cooked basmati rice and 250 g (8 oz) shredded ready-cooked chicken. Ladle into bowls and serve garnished with croutons and fresh coriander, if liked. Total cooking time 20 minutes.
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