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Ingredients

• 300ml/10fl oz chicken stock

• 1 tbsp fresh thyme leaves

• 1 garlic clove, chopped

• 4 whole quail

• 2 tbsp vegetable oil

• 25g/1oz butter

• salt and freshly ground black pepper

• 2 onions, peeled and chopped

• 1 Granny Smith apple, peeled and grated

• 2 tbsp mild curry powder

• 2 tbsp plain flour

• 400ml/14fl oz tin coconut milk

• 25g/1oz sweet potato, peeled and cut into 1cm/½in dice

• 50g/1¾oz red lentils, cooked

• 4 onion rings, breadcrumbed and deep-fried, for garnish

• 1 small bunch fresh coriander, leaves chopped

Description

Quail Has A Quiet Gaminess That Sits Happily With The Gentle Curry Flavours In Marcus Wareing’s Take On Mulligatawny, The Classic Anglo-Indian Soup.

BBC