My mother in law is a real Indian lover. When I want to impress her, I probably have to try making their version of the curry soup, or ‘mulligattiwally-soup’ as they invented themselves.
When I tried to find the right recipe, the one with green apple, it became clear to me that there are a lot of variations.
Hopefully this version will be the good one.
Cut 350 grams of chicken breast meat in small pieces, add pepper and salt en bake them in a warm pan with some butter until golden. Remove the chicken. Use the same pan to fry 1 chopped white onion, and 4 chopped garlic cloves in extra butter. Bake the onion brown. Sprinkle 2 table spoons of all purpose flour over the onions and stir. Add 1 table spoon of curry and cook for 1 minute, constantly stirring. Add 1 liter of chickenbroth and stir to combine everything. Cook for approx 5 mins. Add pepper, salt and 1 table spoon of sugar. Cook for another 5 mins. Add the chicken and 2 diced Granny Smith. Cook for another 5-10 mins. As many soups, it tastes better the following day. Add some extra lemon to enphasise the sourness.
5/5 Indian evening