Maharajah's Choice
Vegetarian Dishes
Chicken Dishes
Hot Chicken Curry with Green Capsicum
Mulligatawny - An Indian Curry flavoured soup
Butter Chicken Curry
Lamb Dishes
Beef Dishes
Seafood Dishes
Rice / Breads
Serves 6-8

½ cup Maharajah's Choice Red Lentils
750g Chicken Thigh Fillets
2 litres of Water
1 tspn Salt
60g Butter or Maharajah's Choice Ghee
1 Onion
2 cloves Garlic
½ tspn grated fresh Ginger
1 ½ tblspns Maharajah's Choice Mulligatawny Paste
2 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

  1. Wash red lentils and cover with hot water. Leave to stand
  2. Place chicken in pan with water and salt. Boil and simmer for 1 ¼ hours
  3. Remove and reserve chicken, allow stock to cool and remove fat from the top of the stock
  4. Melt butter in large pan. Add chopped onion/garlic and cook until transparent
  5. Add Mulligatawny paste and fry lightly for 1-2 minutes
  6. Add flour to pan, stir over low heat for 1 minutes
  7. Stir in can of crushed tomatoes, reserved stock, stock cubes and drained lentils. Bring to boil
  8. Add sliced pepper, chopped celery and chopped carrot
  9. Reduce heat and simmer uncovered 30 minutes
  10. Season with salt and pepper
  11. Puree the soup in a blender (do this in several batches) then return to pan
  12. Add coconut milk and shredded meat from the chicken thighs
  13. Serve with Maharajah’s Choice Pappadams

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