Literally meaning “pepper water” Mulligatawny is a curry-flavoured soup of Anglo-Indian origin. Made with chicken, rice, and packed full of spices, it’s a delicious and hearty variation to your usual soup.
1 small free-range chicken
1 bay leaf
1 celery stalk, roughly chopped
2 tbsp olive oil
2 parsnips, diced
1 large potato, diced
1 capsicum, deseeded, diced
3 tbsp medium balti curry paste
200g cooked basmati rice
½ cup fresh coriander, chopped, to serve
1 Place chicken in a large saucepan. Add bay leaf, peppercorns, 1 tsp salt, 1 chopped carrot, celery and 1 halved onion. Cover with cold water. Bring to the boil. Skim surface. Reduce heat to medium and simmer for 45 minutes or until chicken juices run clear. Transfer chicken to a plate. Discard skin. Shred meat. Sieve stock into a second saucepan. Discard solids. Boil until reduced by half.
2 Meanwhile, heat 1 tbsp oil in a large saucepan over low heat. Add 1 finely chopped onion. Cook for 5 minutes or until softened. Add remaining oil, 2 diced carrots, parsnip, potato and capsicum. Cook for 3 minutes. Add curry paste; cook over medium heat for 2 minutes, stirring. Add passata and 1 litre stock. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 10 minutes or until vegetables are tender. Add rice and chicken for the last 3 minutes. Garnish with coriander to serve.