Mulligatawny

Name: Mulligatawny
Ingredients: 2 pounds boneless chicken skinned; 2 1/2 cups water; 6 green cardamom pods; 1 cinnamon stick; 6 curry leaves; 1 tablespoon ground coriander; 1 teaspoon ground cumin; 1/2 teaspoon ground turmeric; 3 garlic cloves crushed; 1 onion finely chopped; 1/2 cup coconut cream; 2 lemons; fried onions deep-, to garnish

13 ingredients

4 steps

Ingredients

2 pounds boneless chicken skinned
2 1/2 cups water
6 green cardamom pods
1 cinnamon stick
6 curry leaves
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
3 garlic cloves crushed
1 onion finely chopped
1/2 cup coconut cream
2 lemons
fried onions deep-, to garnish

Directions

1

Place the chicken portions in a large pan with the water. Bring to a boil, then simmer for about 1 hour or until the chicken is tender.
2

Skim the surface, then remove the chicken pieces with a slotted spoon and keep warm.
3

Reheat the stock in the pan. Add the remaining ingredients except for the chicken and deep-friend onions. Simmer for 10-15 minutes, then strain and return the chicken to the soup. Reheat the soup and serve garnished with deep-fried onions.
4

You can also cook 2/3 cup red lentils in the stock for 30 minutes after removing the chicken in step 2. Add 4 oz diced potato and cook for another 20 minutes, then continue step 3 as above.