LORNA CRANE’S MULLIGATAWNY SOUP

Lorna’s mixed media on paper explorations of her mulligatawny soup, complete with the eggs on top!

“A fave of mine at the beginning of Winter”

Lorna’s tip for this dish is to avoid compromising on the lemon, as the zest and juice are important components. She also encourages you to adapt it to suit you (make it vegetarian if you like).

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ingredients

500g chicken thigh fillets

2 tablespoons plain flour

1 tablespoon Keen's Curry Powder

1 teaspoon ground turmeric

30g (1oz) butter

1 chopped onion

1 apple peeled and chopped

4 cups chicken stock

6 whole cloves

1/3 cup basmati rice

Juice of 1 lemon

Greek Style yoghurt

4 soft boiled eggs

Coriander

method

1. Coat the chicken in the combined plain flour, curry powder and turmeric. Heat half the butter in a large pan and cook the chicken over medium heat until lightly browned, turn frequently. Remove from the pan and drain on paper for 3 - 4 mins.

2. Add the remaining butter to the pan then add the onion, apple and remaining flour mixture and cook for 3 mins or until soft. Return the chicken to the pan along with stock and cloves. Bring to the boil, reduce the heat and simmer, covered for an hour. Add the rice during the last 15 mins and cook until tender.

3. Remove chicken: allow to cool slightly and then chop finely. Remove the cloves and skim any oil. Return the chicken to the pan. Reheat gently, stir in lemon juice. Season to taste with freshly ground pepper and salt.

4. Serve with Greek Style yoghurt and a coriander garnish with the soft boiled eggs cut in half. Instead of coriander you can replace with basil.

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