Chicken mulligatawny soup recipe

Name: Chicken mulligatawny soup recipe
Ingredients: 1 tbsp vegetable oil; 2 tbsp coconut oil; 1 large onion, finely chopped; 2 large carrots, finely chopped; 2 celery stalks, finely chopped; 30g peeled root ginger, finely grated; 1½ tbsp mild curry powder; ½ tsp fine sea salt; 2 bay leaves; 1 x 320g pack chicken thigh fillets, trimmed and halved; 1 x 400ml tin full-fat coconut milk; 750ml chicken stock, made using 1 stock pot or cube - use gluten-free stock if required; 2 red-skinned eating apples; 75g dried basmati rice, rinsed; juice of 1 lemon; 10g coriander, roughly chopped; 1 spring onion, diced

www.sainsburysmagazine.co.uk

When soldiers in the British Raj demanded soup, Tamil servants served a Sri Lankan milagu tunes ‘pepper water’ stew, which evolved into this recipe

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Ingredients

1 tbsp vegetable oil
2 tbsp coconut oil
1 large onion, finely chopped
2 large carrots, finely chopped
2 celery stalks, finely chopped
30g peeled root ginger, finely grated
1½ tbsp mild curry powder
½ tsp fine sea salt
2 bay leaves
1 x 320g pack chicken thigh fillets, trimmed and halved
1 x 400ml tin full-fat coconut milk
750ml chicken stock, made using 1 stock pot or cube - use gluten-free stock if required
2 red-skinned eating apples
75g dried basmati rice, rinsed
juice of 1 lemon
10g coriander, roughly chopped
1 spring onion, diced