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Mulligatawny with Chicken | Spicy & Warming
(0)
30 min
Quick
Knuspr-Küche
Der beliebte anglo-indische Klassiker wärmt von innen: Zartes Hähnchenbrustfilet trifft auf sämige rote Linsen, frischen Ingwer, aromatischen Apfel und fein abgestimmte Curry-Gewürze, abgerundet mit cremiger Kokosmilch und Koriander.
Preparation method
Preparation
Rinse the chicken breast fillet under cold water, pat dry with paper towels, and cut into approx. 2 cm cubes.
Peel and finely dice the onion, garlic, and ginger. Peel the carrots and cut into bite-sized slices. Peel, core, and cut the apple into small cubes. Rinse the red lentils thoroughly in a fine sieve with cold water.
Wash the fresh coriander, shake dry, and roughly chop the leaves.
Chef's tip
For an even fruitier note, a tart apple such as Boskoop, Elstar, or Granny Smith works wonderfully.
If you prefer the soup even creamier, you can briefly blend about a third of the soup with an immersion blender before adding the chicken back in.
Ingredients
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