MULLIGATAWNY CHICKEN SOUP

ingredients

• 11/2 tbsp vegetable oil • 1 onion, roughly chopped • 2 chicken thigh fillets, diced • 1 celery stick, roughly chopped • 2 carrots, roughly chopped • 2 white potatoes, diced • 2 tomatoes, roughly chopped • 1.5 litres hot chicken stock • 2 tbsp Madras curry paste • 2 tbsp mango chutney • 100g Onken Natural Yogurt, plus extra to serve • Coriander, roughly chopped, to serve

Step 1

Heat the oil in a large saucepan and cook the onion and chicken for 5 minutes until the onion has softened. Stir in the celery, carrots, potatoes and tomatoes and cook for 5 minutes, stirring frequently until the tomatoes are pulpy.

Step 2

Stir in the stock and curry paste, bring to a simmer and cook for 20 minutes until the vegetables are tender and the meat is cooked through with no pink meat.

Step 3

Remove the pan from the heat. Ladle half the soup into a jug and add the chutney and yogurt. Using a handheld stick blender, whizz the soup in the jug until coarsely puréed and add back to the pan. Ladle into 4 bowls and serve topped with a spoonful of yogurt and scattering of coriander leaves.

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