Page 56 - COMING UNSTUCK by Sara tuck

mulligatawny I’m pretty sure Anglo-Indian

food has a reputation for
soup being unbearably naff, but
I couldn’t care less when it
tastes so bloody good.

Serves 6-8 Heat the olive oil in a large heavy based pot over a gentle-
medium heat and cook the cumin seeds for 30 seconds. Add
2 tbsp olive oil the celery, onion, leek and carrot, season with salt and pepper,
2 tsp cumin seeds and cook for 10 minutes. Add the kumara, apple, tomato paste,
1 large stick celery, spices and crushed tomatoes. Cook for 5 minutes then add the
finely chopped chicken stock and bring to a boil. Add the coconut milk and
1 onion, finely chopped reduce the heat to a simmer then add the chicken breasts. Cook
1 small leek, trimmed, for 10 minutes, then remove the chicken. Simmer the soup for
finely chopped 30 minutes then add the rice and cook for a further 20 minutes.
1 small carrot, peeled, At this point you can shred the chicken and add it back into
finely chopped the soup with the cream, or leave out the cream, put the whole
sea salt & freshly ground pepper chicken breasts back into the soup and refrigerate it for up to
1 orange kumara (sweet potato), 2 days before serving. To do so, reheat the soup with the whole
peeled, cut into about 1½cm chicken breasts in it, before removing them, and shredding
(½ in) cubes them, then adding them back in with the cream for a few more
1 Granny Smith apple, peeled, minutes. Serve with a dollop of yoghurt and chutney on top,
cored, cut into about 1½cm a sprinkling of parsley and almonds and Indian bread or
(½ in) cubes yoghurt flatbreads on the side.
1 tbsp tomato paste
1 tsp ground turmeric
1 tsp garam masala
2 tsp curry powder
400g (14 oz) can crushed
tomatoes
5-6 cups chicken stock
400ml (14 oz) can unsweetened
coconut milk
500g (1 lb) skinless, boneless
chicken breasts (2 large)
½ cup basmati rice
½ cup cream (heavy cream)
½ cup natural Greek-style
yoghurt
½ cup apricot or mango chutney
⅓ cup finely chopped parsley
⅓ cup toasted flaked almonds
Yoghurt flatbreads (see p247)
or Indian bread to serve
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