Mulligatawny


Photo: flickr user jasonlam
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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
juice of 2 lemons
deep-fried onions to garnish

Preparation

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.

Tools

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About

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.

Yield:

4.0 to 6

Added:

Sunday, December 6, 2009 - 1:33am

Creator:

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