MULLIGATAWNY WITH CORIANDER BREAD

Mulligatawny: pronounced Mull-ah-gah-tore-nee, a traditional South Indian curry.

SERVES: 6-8 TIME: 60 minutes

I've changed this recipe slightly over time, but the basic flavours of the curry-spiced chicken and sweetness of the sultanas work so well together. This soup tastes better the day after you make it, when all the flavours have bonded together. I tend to make a big batch, then freeze it or pack it into the kid’s lunchboxes.

INGREDIENTS

2 tbsp olive oil

3 large chicken breasts, roughly torn

into strips

1 medium onion, roughly chopped 1 carrot, peeled and finely diced

2 tbsp curry powder

1 small knob ginger, peeled and grated 2 sticks lemongrass, crushed

1 cup paella rice

1 litre chicken stock

2 cups water

4 tbsp raisins

1 tsp salt

1 tbsp honey coriander butter & ciabatta (recipe,

below right)

METHOD

1

Heat the olive oil in a large pot. Sear the chicken strips until just coloured, then remove and set aside. Add the onion, carrot, curry powder, lemongrass, and ginger. Sauté for 2 minutes. 2

Add the rice and sauté for another 2 minutes. 3

Place the chicken back in the pot. Pour in the stock and water, bring to the boil, then simmer for 35 minutes. 4 Add the raisins and stir in the honey. Season to taste and serve with coriander-buttered bread.