Mulligatawny Soup

Ingredients

• 2 tablespoons Wilson’s Butter Flavoured Oil
• 1 tablespoon Wilson’s Extra Virgin Olive Oil
• 1 large onion, chopped (2 cups)
• 2 ribs celery, chopped (1 cup)
• 2 carrots, chopped (1 cup)
• 2 bay leaves
• 4 teaspoon yellow curry powder
• 570 g boneless, skinless chicken thighs, trimmed of visible fat
• 2 cups chicken stock
• 2 cups water
• 1 1/2 teaspoons kosher salt
• 1/4 cup uncooked basmati rice
• 2 tart apples, cored, peeled, and chopped (2 cups)
• 1/4 cup heavy whipping cream
• 1/4 cup plain yogurt for garnish
• 1 tablespoon minced chives for garnish

Method

Sauté aromatics:

Heat Wilson’s Butter Flavoured Oil and Wilson’s Extra Virgin Olive Oil on medium high heat in a large, thick-bottomed pot. Add the onions, celery, and carrots. Cook for 5 minutes until just starting to soften. Add the bay leaves, the curry powder and mix to coat.

Add the chicken thighs and stir to coat with the curry mixture. Add the stock and water to the pot. Add the salt. Bring to a simmer and reduce the heat to maintain a simmer. Cover and cook for 20 minutes.

Remove the chicken pieces from the pot. (They should be just cooked through. If not, return them to the pot for another 5 minutes or until they are cooked through) Place on a cutting board and allow to cool to the touch.

Add the rice and the chopped apples to the soup. Return to a simmer on high heat, then lower the heat to maintain a low simmer. Cover and cook for 15 minutes, or until the rice is cooked through.

While the apples and rice are cooking in the soup, shred the chicken and discard any tough bits. Once the rice and apples in the soup are cooked, add the chicken back to the pot. Heat for 5 minutes more and then stir in the cream.

Serve with yogurt and chives.