Mulligatawny and Green Raita

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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

2 limes

1 1/2 cups basmati rice

Plain or regular naan bread

Melted butter, for brushing

Poached Chicken Breasts:

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

Kosher salt