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1
Heat the EVOO in a Dutch oven over medium-high heat and melt the butter into the oil.
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2
Add the garlic, onions, 1 apple and the ginger and season with salt and pepper.
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3
Cook until tender, 7 to 8 minutes.
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4
Add the coriander, cumin, turmeric and ground mustard and cook, stirring, until fragrant.
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5
Add the flour and cook, stirring, for 1 minute.
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6
Add the stock and simmer until thickened to the consistency of a light sauce, about 20 minutes.
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7
Stir in the chicken.
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8
Put the remaining apple in a food processor with the yogurt, cilantro and mint.
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9
Pulse to combine.
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10
Add the cardamom and the juice of 1 lime and season with salt and pepper.
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11
Whizz to combine.
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12
Refrigerate until ready to serve.
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13
To serve, prepare the rice according to the package directions.
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14
Cut the remaining lime into wedges.
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15
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.
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16
Ladle the mulligatawny into shallow bowls and top with the rice and a dollop of raita.
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17
Serve the naan and lime wedges on the side.
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18
Cook's Note: The mulligatawny can be covered and refrigerated for a make-ahead meal.
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19
Reheat over medium heat.
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20
The apple-yogurt raita can be stored in the refrigerator.
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21
Cook the rice just before serving.
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22
Put the chicken in a very large stockpot or divide between 2 pots if necessary.
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23
Add the peppercorns, garlic, bay leaves, carrots, celery, lemons, onions and herb bundle and sprinkle with salt.
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24
Add enough water to cover the chicken.
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25
Bring to a boil, then reduce the heat to low and cook at a rolling simmer for 1 1/2 hours.
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26
Remove the chicken from the liquid and let cool.
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27
Strain the stock.
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28
(You should have 5 to 6 quarts stock.)
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29
Remove the skin and bones from the chicken, and shred the meat using your hands or 2 forks.
