Mulligatawny Recipe

"As a child, I remember this soup being served for supper after midnight Mass every Christmas Eve.  The extended Family would gather at my parent's home and we would have a feast.  This soup somehow made the occasion extra special for me.  A spicy chicken soup - Taste like curry but watery like soup."  -Chef Quentin Pereira, excerpt from Eurasian Heritage Cooking

Ingredients to prepare:

Cooking Oil 2 tbsp
Finely Chopped Ginger 1tbsp
Finely Chopped Garlic 1tbsp
Onion 1, peeled and finely sliced
Bay Leaves 2

Quentin's Mulligatawny Rempah powered Premix 4 tbsp

Light Soya Sauce 2 tbsp

Chicken Stock Cubes 2

Green Apple 1, skinned cored and cubed

Tomatoes 2, Chopped

Water 1 Litre (3fl oz / 4 cups)

Boneless Chicken Breast 300g, (11 oz)


For Garnish:

Spring Onion (Scallion) 1, Chopped

Coriander Leaves (Cilantro) 1 sprig, chopped