Mulligatawny | The Cook and the Curator | Sydney Living Museums

Name: Mulligatawny | The Cook and the Curator | Sydney Living Museums
Ingredients: 1 large onion (finely sliced); 2 tablespoons butter; 500g chicken thigh fillets (trimmed of visible fat); 1 tablespoon Indian-style curry powder (eg Madras, or see Edward Abbott's curry powder on this blog); 2 tablespoons rice flour; 1 large Granny Smith apple (peeled, cored and seeds removed, and grated); 1.5l (6 cups) chicken stock; 1 cup cooked basmati rice (cook 1/3 cup of rice the day before and refrigerate); 1/4 cup coconut milk (optional); juice of 1 lemon; cayenne pepper (or chilli powder), to taste; chopped mint or parsley, and natural yoghurt (optional), to serve

blogs.sydneylivingmuseums.com.au

Experience a flavorful journey with our Mulligatawny soup—curried chicken, apple, and rice in a rich broth. Perfect for history buffs and curry lovers alike.

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Ingredients

1 large onion (finely sliced)
2 tablespoons butter
500g chicken thigh fillets (trimmed of visible fat)
1 tablespoon Indian-style curry powder (eg Madras, or see Edward Abbott's curry powder on this blog)
2 tablespoons rice flour
1 large Granny Smith apple (peeled, cored and seeds removed, and grated)
1.5l (6 cups) chicken stock
1 cup cooked basmati rice (cook 1/3 cup of rice the day before and refrigerate)
1/4 cup coconut milk (optional)
juice of 1 lemon
cayenne pepper (or chilli powder), to taste
chopped mint or parsley, and natural yoghurt (optional), to serve