Mulligatawny – it’s super fun to say, super fun to cook, and super fun to eat. As a soup fiend, it was only a matter of time before this spicy, sweet, and utterly delicious soup made its way onto my blog, and frankly, I’m surprised it took quite so long.
Like all my favourite meals, this one ticks all the boxes – it’s healthy, tasty, cheap, quick, and everyone in the family will eat it (although I did add more yoghurt to Miss 7’s, as it is a bit spicy). And a bowl of the stuff is only 350 calories, which, considering how very filling it is, isn’t very much at all. It’s really just a winner. Also, is it just me, or does any one else find that the more complex a flavour profile, the more filling it is? Maybe it’s just me!
Serves 5 (generously)
1tsp olive oil
1 tsp minced garlic
1tsp minced ginger
1 large celery stick
2tbs curry powder
1tsp ground cinnamon
2tbs tomato paste
5 cups chicken stock
400g skinless chicken thigh fillets
2/3 cups rice
300g pumpkin, diced
2 red apples, cored and cut into 4cm chunks
5 scant tablespoons Icelandic or Greek yoghurt (I much prefer Icelandic)
4tsp mango chutney
- Heat oil over low heat in a large, deep saucepan or stockpot. Add garlic, ginger, onion and celery, and cook for 5 minutes, or until softened and very lightly coloured.
- Add cinnamon, curry and tomato paste, and stir for 30 seconds.
- Add stock, cover, and bring to the boil.
- Lower heat to simmer. Add thigh fillets and poach (still covered) for 5 minutes.
- Remove chicken and add rice, pumpkin and apple. Cover, and cook, stirring occasionally, for 10 minutes.
- Meanwhile, cube or use two forks to shred chicken.
- Add chicken back to the soup, and simmer for 5-10 minutes, until chicken and rice are both fully cooked.
- Ladle mulligatawny into bowls. Top with yoghurt and chutney to serve.