1 tablespoon EVOO
4 tablespoons butter
4 cloves garlic, grated
2 medium onions, chopped
2 green apples, peeled and grated
One 2-inch piece fresh ginger, peeled and grated
Kosher salt and freshly ground pepper
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon turmeric
1 teaspoon ground mustard
3 tablespoons all-purpose flour
6 cups chicken stock
4 cups shredded Poached Chicken Breasts, recipe follows
1 cup plain Greek yogurt
1/4 cup fresh cilantro leaves, plus a few more for garnish
1/4 cup fresh mint leaves
1/4 teaspoon ground cardamom
1 1/2 cups basmati rice
Plain or regular naan bread
Melted butter, for brushing
4 whole bone-in, skin-on chicken breasts (for all white meat) or 3 whole 4-pound chickens (for a mix of white and dark meat)
1 tablespoon whole black peppercorns
8 cloves garlic, smashed
4 large bay leaves
4 carrots, coarsely chopped
4 stalks celery, coarsely chopped
2 lemons, sliced
2 onions, quartered
Herb bundle of fresh parsley, rosemary and thyme tied with kitchen string
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.
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