Jump to content

Mulligatawney Soup / Chicken Curry


Recommended Posts

Mulligatawney Soup / Chicken Curry


375 g chicken breasts

1 large onion, finely chopped

1 green apple, peeled, cored and diced

1 tablespoon curry paste

2 tablespoons plain flour

3 cups chicken stock

1/4 cup basmati rice

1 tablespoon chutney

1 tablespoon lemon juice

1/4 cup cream


Cut chicken breast into small bite size pieces and place in camp oven with onion, apple, chicken stock, curry paste and flour and lemon juice.

Cook on a moderate heat for 1 hour, adding the rice for the last 20 minutes of cooking and stirring in the cream in the final 5 minutes.

Serve topped with chutney and seasoning to taste.


Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.


  • Create New...