Asparagus and Chicken Mulligatanni
This curry is light and tangy, perfect flavours for the asparagus.
Mulligatanni is a perennial favourite amongst the Rafi's staff, but it is mainly associated with Christmas due to the way the peppery coconut sauce complements turkey and other white meat.
Inspired by Rasam, a thin soup from South India said to aid digestion, Mulligatanni was a dish invented during the time of the Raj. The etymology of the name is from the Tamil mi kutai; literally, Mulliga = pepper, tanni = water.
For a lighter, summer take on this winter favourite, try the method below!
- Put the water, Mulligatanni Curry Pack, coconut milk and chopped tomatoes into a pan and simmer for 15 - 20 minutes or until the sauce begins to thicken.
- Add the chicken and gently cook.
- When the chicken is nearly done, add the asparagus and cook till ready.
- Garnish with lemon juice.