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.
- 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.
- 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.