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Mulligatawny soup is one of those soups which is more of a meal than a soup.
I’m turning back the clock. As I first made this soup right back at the beginning of my career, some 30 years ago. It was a soup that featured on our daily menu and it was my job to ensure it was made. Still to this day, I believe it was my first experience of south-east Asian flavours.

Mulligatawny is an English soup derived from an Indian sauce recipe and is most often served with rice. The name originates from the Tamil words mullaga/milagu and thanni, which translate into “pepper-water.” In its original form, mulligatawny is made from chicken or lamb broth, fried onions and curry powder. This thick soup is usually heavily spiced with curry powder and nutmeg.


(serves 6-8)

  • 2 tbsp olive oil
  • 3 large chicken breasts, roughly torn into strips
  • 1 medium onion, roughly chopped
  • 1 carrot, peeled and finely diced
  • 2 tbsp curry powder
  • 2 sticks lemongrass, crushed
  • 1 cup paella rice
  • 1 litre chicken stock
  • 2 cups water
  • 4 tbsp raisins

Heat olive oil in a large pot. Sear chicken strips until just coloured, then remove from pot. Add onion, carrot, curry powder, lemongrass and sauté for 2 minutes. Add rice and cook for another 2 minutes. Place chicken back in the pot. Pour in stock and water, bring to the boil and simmer for 35 minutes. Add raisins, season to taste and serve with yoghurt flatbread.

Yoghurt Flatbread

(makes 12)

  • 500g plain flour
  • 1 tsp salt
  • 1 tsp sugar
  • ½ tsp dried yeast
  • 100ml milk
  • 150ml natural unsweetened yoghurt + 2 tbsp to brush over naan
  • 60g margarine, melted

Mix first four ingredients together in a large bowl. Heat milk until lukewarm then whisk in yoghurt. Add melted margarine and mix well. Slowly pour wet ingredients into flour and mix. Knead until the mixture becomes a springy dough. Cover bowl with glad wrap and leave in a warm place to rise for 15 minutes.
Divide dough evenly into 12 balls, cover and set aside for another 15 minutes. Now turn grill onto medium heat and place a large baking tray underneath to heat up.
Flatten dough balls and form into large teardrop shapes. Brush with extra yoghurt, place on hot baking tray and grill for 2-3 minutes each side until golden. Watch carefully as naans can burn quickly.