Heat the EVOO in a Dutch oven
over medium-high heat and melt
the butter into the oil. Add the garlic, onions, 1 apple and the ginger and season with salt and pepper. Cook until tender, 7 to 8 minutes. Add the coriander
, cumin, turmeric
and ground mustard
and cook, stirring, until fragrant. Add the flour and cook, stirring, for 1 minute. Add the stock and simmer until thickened to the consistency of a light sauce
, about 20 minutes. Stir in the chicken.
Put the remaining apple in a food processor
with the yogurt
and mint. Pulse
to combine. Add the cardamom and the juice of 1 lime and season with salt and pepper. Whizz to combine. Refrigerate until ready to serve.
To serve, prepare the rice according to the package directions. Cut the remaining lime into wedges. Heat a griddle
or grill pan
over medium-high heat and splash some water on it, then grill the naan
and brush with melted butter. Ladle the mulligatawny into shallow bowls and top with the rice and a dollop
of raita. Serve the naan and lime
wedges on the side.
Cook's Note: The mulligatawny can be covered and refrigerated for a make-ahead meal. Reheat over medium heat. The apple-yogurt raita
can be stored in the refrigerator. Cook the rice just before serving.