Mulligatawny Soup (Indian curry soup with chicken, apple and mango)

Ingredients

Directions

1. 1

   Peel garlic, onion and ginger and chop very finely. Clean, wash and cut the leek into rings. Peel, wash and chop carrots. Wash chicken breast, dab dry

2. 2

   Melt butter in a pot. Fry garlic, onion, ginger and half of the vegetables in it until transparent. Dust with curry powder, deglaze with broth and wine, add chicken breast, bring to the boil and simmer for about 30 minutes

3. 3

   In the meantime, wash the apple, quarter it, remove the core, peel and cut into pieces as desired. Peel the mango, cut the flesh off the stone and dice. Remove chicken breast from the soup. Puree the soup finely, pass through a not too fine sieve

4. 4

   Remove chicken meat from skin and bone and cut into bite-sized pieces. Add meat, remaining vegetables, mango and apple pieces to the soup and cook for another 7 minutes. Stir in coconut milk and cream, bring to the boil again, season to taste with lemon juice, salt and pepper and serve. James serves a sherry, very dry