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Chicken: in mulligatawny soup with fresh sunseed loaf and in breadcumbs with green beans

January 3, 2011
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H has been picking up the occasional carton of  New Covent Garden’s Chicken Mulligatawny for a month or so now on nights where I’ve not had time to cook, and it’s nudged to me to try to make my own. Googling, it seems that  no two recipes agree, so I invent my own from an amalgamation based on what I have in the store cupboard and H’s description of the key flavours. It takes a while and smells lovely as it simmers in the background.

Chicken Mulligatawny Soup for 2 (Freezes)


1/2 T vegetable oil
1 medium onion, chopped
2 cloves garlic, crushed
1/ 4 t crushed ginger
1/2 t cumin
1/2 T ground coriander
1/4 t turmeric
1/2 t freshly ground black pepper
1/2 t garam marsala
1 small carrot, chopped
1 medium potato, chopped
1/2 stick cinnamon
2 1/2 cups chicken stock (from an OXO cube is fine)
1/2 cup lentils, rinsed
1 chicken breast, chopped
1/2 cup coconut milk
1 T lemon juice


1. Heat the vegetable oil and fry onion, garlic and all the powdered spices until the onion is soft.

2. Add the potato, carrot, lentils, chicken stock and cinnamon stick. Leave to simmer for about 30 minutes, until the potato is soft.

3. Remove and discard the cinnamon stick. Blitz half the soup in the blender and return to pan, adding the chicken, coconut milk and lemon juice.

4. Simmer on low heat for 40-45 minutes, until chicken is cooked and tender.

Enthusiastically received by H, so I’ll certainly be making this again! Served it with freshly-baked sunflower seed loaf from the much-loved bread-maker.

Not being so fussed on soup myself (and today being a Bank Holiday, which excuses cooking separate meals), I have oven-baked chicken in a breadcrumb crust, made with onion and parsley and served with the last of the green beans. Simple and delicious.

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