Poh Ling Yeow Instagram – If theres ever leftover roast chicken and apples in the fruit bowl my mind immediately goes to this soup. I also had some sad ginger & leek and 1/2 a tub of cream that needed using so this was a perfect fridge clearing cook! If you haven’t had Mulligatawny before it’s superb retro classic! Moreish Anglo Indian flavours that are guaranteed to make the family incredibly happy! Note yoghurt will create a lighter and sharper flavour so taste before adding the lemon juice. For the dairy intolerant, coconut milk is also a delicious option.
MULLIGATAWNI | Serves 4-6
2 cups @sunrice long grain rice
1 roast chicken, skin separated and sliced finely, flesh removed and shredded, bones reserved
1L water
50g butter dash olive oil
2cm fresh ginger, grated or pounded to a pulp
1 green chilli, pounded roughly
2 medium brown onions, peeled, diced 5mm
2 sticks celery, finely sliced
2 medium carrots, peeled, finely sliced
2 tsp curry powder
1 tsp tumeric powder
1 tsp garam masala
1 large Granny Smith apple, diced 5mm
1 cup cream or Greek style yoghurt
1/2 tsp freshly ground black pepper
1/2 cup roughly chopped coriander or parsley
2 Tbs lemon juice OR to taste (optional)
Salt to taste
Rice to serve
Cook the rice following packet instructions.
Combine the chicken bones, water and 1/2 teaspoon of salt in a medium saucepan and bring to the boil. Cover and reduce to the lowest possible simmer – for about 20 minutes. Turn the heat off.
Combine the butter, olive oil, ginger, onion and carrot with a large pinch of salt in a large non-stick saucepan, over a medium heat. Saute until soft and translucent. Add the curry powder, green chilli, turmeric and garam masala and stir until fragrant and the spices start to stick to the bottom of the pan. Strain the stock directly over the aromatic & spice mix, add the apples and bring to the boil. Add the chicken, chicken skin and stuffing (if using, mix with a bit of stock to loosen before adding), cream & black pepper, then bring to a simmer. Taste and season. Stir in the lemon juice (if using) fresh herbs at the very last minute. Ladle over a serve of rice.
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Bowls by @chefjasonroberts | Posted on 05/Jan/2025 22:40:22
