Chicken mulligatawny soup

Chicken mulligatawny soup

Chicken mulligatawny soup

This Anglo-Indian meal in a bowl has been working its nourishing magic since the late 18th century - hot contender for world’s first fusion dish? A hearty chicken and vegetable soup in homemade broth - so Anglo! Garam masala, fresh curry leaves and soupy lentils - how very Indian. Serve with a swirl of yoghurt and warm flatbread for an easy, satisfying lunch or supper.  

To Serve

Serve with warm naan bread and a swirl of natural yoghurt, sprinkled with fresh coriander or mint leaves.



 

Ingredients

We don't add preservatives or additives to our meals - we cook with real ingredients, just like you would at home. We do occasionally use kitchen pantry staples that include some additives. For example, tomato sauce contains acetic and critic acid.

Water, potato, free-range chicken thigh, chicken stock (water, free range chicken bones, onions, carrot, celery and bay leaves), red lentils, onion, rice bran oil, spinach, lime juice, salt, sugar, curry powder, green chilli, ginger, garlic, turmeric, curry leaves, black pepper, garam masala, chilli powder

Nutritional Info

Serving Size: 400g Ave Quantity
Per Serving 		Ave Quantity
Per 100g
ENERGY 1639 kJ 410 kJ
PROTEIN 28.9 g 7.2 g
FAT (TOTAL) 10.9 g 2.7 g
-SATURATED 2.7 g 0.7 g
CARBOHYDRATE 45.9 g 11.5 g
-SUGARS 4.0 g 1.0 g
SODIUM 798 mg 199 mg

Allergens

Does contain:

May contain: crustaceans, eggs, fish, gluten, lupin, milk, molluscs, peanuts, sesame, soy, sulphites, tree nuts, wheat
View full details

SIZE GUIDE

CLOSE

Serves 2

SERVES 2

400g- serves 1

To Cook

prep level
No Prep, Microwavable

Defrost fully before reheating gently in a saucepan or microwave-safe container, stirring occasionally, till piping hot. If the soup is too thick, you can loosen it with some water.