Mulligatawny is a spiced legacy of British-Indian cooking: a curried, lentil-thickened chicken soup, whose distinctive, gently sweetish background comes from apple.
1. Fry the finely chopped onion and the diced carrot in oil.
2. Add the crushed garlic, the curry powder and the ground coriander, and fry for half a minute, until the aroma of the spices rises.
3. Add the diced chicken breast, and stir it until it whitens.
4. Add the lentils, the grated apple and the rice, then pour in water.
5. Cook it for about 30 minutes, until the lentils fall apart and the soup thickens.
6. Stir in the cream, and season it to taste.
Tip: A classic of British-Indian cooking – the apple gives the distinctive, slightly sweet background to the curry.
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