Mulligatawny Soup

Ingredients (serves 4)

• 2 tablespoons vegetable oil
• 2 large brown onions, chopped
• 1/4 cup mild Indian curry paste
• 500g chicken thigh fillets, trimmed, chopped
• 3 medium zucchini, finely chopped
• 2 tablespoons tomato paste
• 1 tablespoon chicken stock powder
• 1/3 cup basmati rice

Method

1. Heat oil in a large saucepan over medium heat. Add onion. Cook for 5 minutes or until onion has softened. Add curry paste. Cook for 1 minute or until fragrant. Add chicken. Stir to coat. Add zucchini and tomato paste. Cook for 10 minutes or until vegetables are just tender and chicken browned.
2. Add stock and 6 cups cold water. Bring to the boil. Add rice. Reduce heat to low. Simmer for 30 minutes or until rice is tender and chicken cooked through. Serve.

Ingredients (serves 4)

• 1 tablespoon vegetable oil
• 1 medium brown onion, finely chopped
• 1 teaspoon curry powder
• 360g chicken thigh fillets, trimmed, halved
• 1 litre chicken stock
• 1 small granny smith apple, peeled, grated
• 2/3 cup red lentils, rinsed
• 270ml can coconut milk
• 1 tablespoon lemon juice
• Fresh coriander leaves and pappadums, to serve

Method

1. Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add curry powder. Cook, stirring, for 30 seconds or until fragrant.
2. Add chicken. Turn to coat. Add stock. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 30 minutes or until chicken is just cooked through.
3. Transfer chicken to a bowl. Cool slightly. Using a fork, shred chicken. Return chicken to pan. Add apple, lentils and coconut milk. Bring to a simmer. Simmer, partially covered, for 15 minutes or until lentils are tender. Stir in lemon juice. Season with pepper. Ladle into bowls. Top with coriander. Serve with pappadums.