Chicken Curry Soup (Mulligatawny Soup)

Ingredients

• 400 g chicken breast fillet
• 200 g red lentils
• 2 Garlic cloves
• 1 tsp freshly grated ginger
• 3 tbsp ghee
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp curry powder
• 1 tsp turmeric
• 1 l chicken broth
• Salt
• Cayenne pepper
• nutmeg
• 1 tbsp Lemon Juice
• cilantro leaves (for garnish)

Instructions

1. 1.

   Wash the chicken, pat dry and cut into ~1 cm cubes. Rinse lentils under running water in a sieve. Peel garlic cloves, finely chop, and sauté with ginger in hot ghee. Add chicken cubes, brown for about 2 minutes, then add cumin, coriander, curry powder, and turmeric; stir briefly. Deglaze with broth, add lentils, bring to a boil, reduce heat and simmer gently for ~30 minutes until lentils break down, stirring occasionally.

2. 2.

   Season with salt, cayenne pepper, nutmeg, and lemon juice. Serve garnished with cilantro leaves.