Mike van de Elzen: Mulligatawny soup with yoghurt flatbread

Mike van de Elzen,
Publish Date
Sunday, 15 September 2019, 4:56PM
Mulligatawny soup. (Photo / Supplied)

Mulligatawny (serves 6-8)

2 tbsp olive oil

3 large chicken breasts, roughly torn into strips

1 medium onion, roughly chopped

1 carrot, peeled and finely diced

2 tbsp curry powder

2 sticks lemongrass, crushed

1 cup paella rice

1 litre chicken stock

2 cups water

4 tbsp raisins

Heat olive oil in a large pot. Sear chicken strips until just coloured, then remove from pot. Add onion, carrot, curry powder, lemongrass and sauté for 2 minutes. Add rice and cook for another 2 minutes. Place chicken back in pot. Pour in stock and water, bring to the boil and simmer for 35 minutes. Add raisins, season to taste and serve with yoghurt flatbread.

Yoghurt flatbread (makes 12)

500g plain flour

1 tsp salt

1 tsp sugar

½ tsp dried yeast

100ml milk

150ml natural unsweetened yoghurt + 2 tbsp to brush over naan

60g margarine, melted

Mix first four ingredients together in a large bowl. Heat milk until lukewarm then whisk in yoghurt. Add melted margarine and mix well. Slowly pour wet ingredients into flour and mix. Knead until mixture becomes a springy dough. Cover bowl with glad wrap and leave in a warm place to rise for 15 minutes.

Divide dough evenly into 12 balls, cover and set aside for another 15 minutes. Now turn grill onto medium heat and place a large baking tray underneath to heat up.

Flatten dough balls and form into large teardrop shapes. Brush with extra yoghurt, place on hot baking tray and grill for 2-3 minutes each side until golden. Watch carefully as naans can burn quickly.


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