Mulligatawny soup is one of my faves and so I've created a simple version that still packs a lot of flavour. Its a perfect recipe to use up leftover roast chicken and I like to serve some lovely 'samosa straws' on the side, perfect for dipping, and makes this soup much more fun.
Prep time 10mins
Cooking time 1hr
1tbsp butter
1 onion, peeled and finely diced
1 carrot, finely diced (no need to peel just chop the root end off)
2 garlic cloves, crushed
2tsp mild curry powder (hot if you like more of a kick)
1.5tsp garam masala
1/4tsp salt
250g freshly chopped tomatoes (you can use a can of chopped tomatoes)
1ltr chicken stock
100g uncooked basmati rice
1 medium potato peeled and finely diced (this will thicken the soup)
Left over chicken shredded
100g plain flour
1/4tsp salt
1/2tsp nigella seeds
1.5tbsp sunflower oil
40ml water
Enough sunflower oil to fry (about 2inch deep in your pan)
In a deep saucepan heat your butter, and gently sauté your onion and carrot, the longer you leave it to sauté the tastier your soup will be, I recommend at least 20mins but you can do it in 10mins if your in a hurry.
Once they are nicely sautéed add your garlic, curry powder, garam masala and salt and gently cook for about 2 mins until all the the spices are nicely fragrant, you can add a splash of water to your pan if its to dry and the spices are catching.
Now add the chopped or tinned tomatoes, whichever you are using, and cook them for another 2 mins, giving a good stir here and there.
Add the hot stock, rice and potato to the saucepan and leave it to simmer on a low to medium heat for about 30mins or until the rice is nicely cooked. Add a little more stock or water if need be.
Stir in your shredded cooked chicken, have a taste and adjust the salt to your taste if need be, cook for anther few mins to warm up the chicken and then serve.
In a mixing bowl add the flour, salt and nigella seeds, combine well.
Make a well in the middle of the flour mixture and pour in your oil and half your water, begin to mix until it comes together as a firm dough, adding more water little by little if its to dry.
Wrap in cling film and leave to rest for 15 mins.
Heat your oil in a saucepan until it reaches 180c. Alternatively you can use a fryer.
Roll out your pastry to the thickness of a pound coin and cut out any shapes you'd like them to be for dipping. Like to do straws, this mixture will make at least 12.
Very careful place in the hot oil in batches and cook for a few mins until lovely and crisp, drain on some kitchen towel and serve with the soup.
You can use lentils instead of rice in this recipe.
Spinach is a lovely addition to this soup.
Add a sprinkle of dried chilli flakes over your soup if you like a little extra kick.
