Mulligatawny Soup

Add 2.5 l of water, the spices, the greens and 2 tsp of salt, bring to a boil and cook over medium heat without a lid. After 45 minutes, remove the chicken parts, remove the pure meat, add the rest of the meat to the pot and simmer for another hour, until only a small amount of liquid remains. In the meantime, sauté the carrot and an onion with half of the cored, peeled apple and half of the chopped mango in a little oil until tender. Add white wine and port wine and boil until half.

Add the drained, degreased curry, chicken stock, coconut milk, finely diced ginger and whipped cream. Simmer on low heat for another ten minutes, stirring occasionally, and then mash.

Cut the other halves of apple and mango into small cubes, a part of the chicken meat a little larger, and distribute evenly in deep plates as a garnish. Season the soup and pour over very hot.

Notes: Mash in two batches, or the lid may go off – curry stains tremendously. The soup is suitable for freezing. Curry paste can also be used instead of curry powder. If you’re watching calories, simply omit the wine, port and whipped cream.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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