Mulligatawny Soup

Mulligatawny Soup

Serves | 4 to 6 |

• 1 lb boneless, skinless chicken thighs
• ½ tsp salt
• ¼ tsp ground pepper
• 1 ½ tsp ground coriander
• 1 tsp ground cumin
• ¼ tsp cayenne pepper
• 1 tsp curry powder
• 2 Tbsp vegetable oil, divided
• 2 Tbsp unsalted butter, divided
• 1 large carrot, diced
• 1 large onion, chopped
• 1 tsp freshly grated ginger
• 3 cloves garlic, minced
• 2 Tbsp tomato paste
• 2 Tbsp all-purpose flour
• 6 cups chicken stock
• 1 Granny Smith apple, diced
• 1 14-oz. can coconut milk
• 2 Tbsp freshly squeezed lemon juice
• ₁⁄₃ cup cashews, chopped, for garnish
• Basmati rice, cooked, for serving

| Preparation | Cut chicken into ½-inch pieces, and toss with salt, pepper, coriander, cumin, cayenne and curry. In a heavy-bottomed soup pot over medium-high heat, heat 1 tablespoon oil and melt 1 tablespoon butter. When hot, drop in chicken and stir-fry until chicken turns white. Remove and set aside.

Add remaining tablespoon oil and melt remaining butter. Add carrot and onions to the pot; stir until onions are transparent. Stir in ginger and garlic until fragrant. Add tomato paste and flour, and cook for about 2 minutes, stirring and ensuring everything in the pot is evenly coated.

Add chicken, chicken stock and apples, stirring from the bottom to ensure any stuck bits are removed. Bring to a simmer, and reduce heat to maintain a simmer. Cover and cook for 10 minutes.

| To Serve | Adjust seasoning with salt and pepper. Stir in coconut milk and lemon juice, and then serve in a bowl with side of basmati rice.