Mulligatawny Soup

1.

Bring all the ingredients for the Murgh Kasaalan to the boil then simmer for 1.5 hours

2.

Cool, strain and set aside

3.

Seal off chicken and chili with a little canola oil, remove and set aside

4.

In the same pot, melt butter and add the cummin seeds till they sizzle

5.

Add the flour to form a "roux" and mix well *note - if the roux is dry, add a little more butter

6.

When combined, add the stock to the roux mix and cook for 10 mins while stirring to combine completely. If too thick, add more stock

7.

Ladle into large bowl, garnish with the cooked chicken and finish off with the fresh mint