Serves 6-8
½ cup Maharajah's Choice Red Lentils750g Chicken Thigh Fillets 2 litres of Water 1 tspn Salt 60g Butter or Maharajah's Choice Ghee1 Onion 2 cloves Garlic ½ tspn grated fresh Ginger 1 ½ tblspns Maharajah's Choice Mulligatawny Paste2 tblspns Flour 1 can crushed Tomatoes 3 Chicken Stock Cubes 1 Green Pepper 2 Sticks Celery 1 Carrot Salt and Pepper 1 can Monika Coconut Milk
- Wash red lentils and cover with hot water. Leave to stand
- Place chicken in pan with water and salt. Boil and simmer for 1 ¼ hours
- Remove and reserve chicken, allow stock to cool and remove fat from the top of the stock
- Melt butter in large pan. Add chopped onion/garlic and cook until transparent
- Add Mulligatawny paste and fry lightly for 1-2 minutes
- Add flour to pan, stir over low heat for 1 minutes
- Stir in can of crushed tomatoes, reserved stock, stock cubes and drained lentils. Bring to boil
- Add sliced pepper, chopped celery and chopped carrot
- Reduce heat and simmer uncovered 30 minutes
- Season with salt and pepper
- Puree the soup in a blender (do this in several batches) then return to pan
- Add coconut milk and shredded meat from the chicken thighs
- Serve with Maharajah’s Choice Pappadams
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