Mulligatawny
3
Points®
Total time: 6 hr 35 min • Prep: 20 min • Cook: 6 hr 15 min • Serves: 6 • Difficulty: Easy
This meaty soup is popular in India and our version still has all the warming flavours you’d expect, but is topped with a muddle of shallots, cucumber and mint for added freshness. Yum!
Ingredients
Olive oil
1 tbs
Chicken thigh, skinless, raw
450 g, (buy 500g) trimmed, cut into 2cm pieces
Brown onion
1 medium, finely chopped
Celery
2 stick(s), thinly sliced
Garlic
2 clove(s), crushed
Curry powder
1 tbs
Chicken stock
6 cup(s), (1.5L)
Dry lentils
2 cup(s), (400g)
Green apple, peeled
1 medium, grated
Light canned coconut milk
160 ml, light
Lemon juice
2 tbs
Lebanese cucumber
1 medium, finely chopped
Green shallot(s)
2 individual, thinly sliced
Fresh mint
2 tbs, chopped
Instructions
1
Heat oil in a large saucepan over medium-high heat. Cook chicken, in batches, stirring occasionally, for 3–4 minutes or until lightly browned. Transfer to a 4.5 litre (18-cup) slow cooker.
2
Cook onion and celery in same pan, stirring, for 5 minutes, or until softened. Add garlic and curry powder and cook, stirring, for 30 seconds. Add stock and bring to the boil. Transfer to slow cooker.
3
Stir in lentils, apple and coconut milk. Cook, covered, on low for 6 hours (or high for 3 hours). Stir in juice and season with salt and pepper. Serve topped with cucumber, shallots and mint.
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