Mulligatawny Soup Recipe

Ingredients

• 50g/2 oz butter or 60ml/4 tbsp oil

• 2 large chicken joints (about 35g/12 oz each)

• 1 onion, chopped

• 1 carrot, chopped

• 1 small turnip, chopped

• about 15ml/1 tbsp curry powder, to taste

• 4 cloves

• 6 black peppercorns, lightly crushed

• 50g/2 oz lentils

• 900ml/1 1/2 pints chicken stock

• 40g/1 1/2 oz sultanas

• salt and ground black pepper

Serves 4

Method:

1. Heat the butter or oil in a large saucepan and brown the chicken over a brisk heat. Transfer the chicken to a place.

2. Add the onion, carrot and turnip to the pan and cook, stirring occasionally, until lightly colored.

3. Stir in the curry powder, cloves and peppercorns and cook for 1-2 minutes, then add the lentils.

4. Pour the stock into the pan, bring to the boil, then add the sultanas and chicken and any juices from the plate. Cover and simmer gently for about 1 1/4 hours.

5. Remove the chicken from the pan and discard the skin and bones. Chop the flesh into bite-size chunks, return to the soup and reheat.

6. Season to taste with salt and pepper before serving the soup piping hot.