Mulligatawny Chicken Soup: As the leaves tumble down and the temperatures drop, the Jump racing season is hotting up.
So step up the pace in your picnic basket with a warming winter soup – great for a flask too!
Preparation time: 15 minutes
Cooking time: 30 minutes
1 1/2 tbsp vegetable oil
1 onion, roughly chopped
2 chicken thigh fillets, diced
1 celery stick, roughly chopped
2 carrots, roughly chopped
2 white potatoes, diced
2 tomatoes, roughly chopped
1.5 litres hot chicken stock
2 tbsp Madras curry paste
2 tbsp mango chutney
100g Onken Natural Yogurt, plus extra to serve
Coriander, roughly chopped, to serve
- Heat the oil in a large saucepan and cook the onion and chicken for 5 minutes until the onion has softened. Stir in the celery, carrots, potatoes and tomatoes and cook for 5 minutes, stirring frequently until the tomatoes are pulpy.
- Stir in the stock and curry paste, bring to a simmer and cook for 20 minutes until the vegetables are tender and the meat is cooked through with no pink meat.
- Remove the pan from the heat. Ladle half the soup into a jug and add the chutney and yogurt. Using a handheld stick blender, whizz the soup in the jug until coarsely puréed and add back to the pan. Ladle into 4 bowls and serve topped with a spoonful of yogurt and scattering of coriander leaves.
For added crunch, scatter crushed poppadoms all over the soup just before serving.