Meals and Courses

Mulligatawny in a Mug

cook 10 mins
  • 2 tablespoons vegetable oil
  • 1 onion, coarsely grated
  • 1 garlic clove, crushed
  • 3 tablespoons medium-hot curry paste
  • ½ teaspoon ground turmeric
  • 1 litre (1¾ pints) hot chicken stock
  • 1 small apple, peeled and grated
  • 500 g (1 lb) cooked basmati rice
  • 350 g (11½ oz) cooked chicken, torn into bite-sized pieces
  • 100 g (3½ oz) small croûtons
  • chopped coriander, to garnish
  • Heat the oil in a large saucepan and cook the onion and garlic for 3–4 minutes over a medium-high heat, stirring frequently, until softened.
  • Add the curry paste and turmeric, stir for 1 minute, then add the stock, apple and rice. Simmer for 3–4 minutes to thicken slightly.
  • Stir in the chicken, then ladle the mulligatawny into wide mugs. Top with the croûtons and the coriander.
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