Mulligatawny soup with Pink Lady® Apples

Heat half the oil in a saucepan and sauté chicken strips until golden.
Remove and set aside. Add remaining oil and gently fry onion, garlic, carrots and potatoes for 5 minutes.
Add curry powder, ginger, cumin and cloves and fry for an extra minute.
Add tomatoes, stock and apples and bring to the boil.
Reduce heat and simmer for 30 minutes.
Add rice and cook for a further 15 minutes or until tender.
Serve mulligatawny soup with a spoonful of yoghurt and naan bread or poppadums.

Preparing your shopping list

Pink Lady® apple recipes you may like