Recipe: Mulligatawny [edit]

Other Names: Mulligatawny Soup

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Edited by: Helen Pitlick, Colin Saunders

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Yield: 4 to 6

[edit] Ingredients

2	pounds boneless chicken, skinned
2 ½	cups water
6	green cardamom pods
1	cinnamon stick
6	curry leaves
1	tablespoon ground coriander
1	teaspoon ground cumin
½	teaspoon ground turmeric
3	garlic cloves, crushed
1	onion, finely chopped
½	cup coconut cream
	juice of 2 lemons
	deep-fried onions to garnish

[edit] Preparation

Step 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.
Step 2	Skim the surface, then remove the chicken pieces with a slotted spoon and keep warm.
Step 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.

[edit] Tools

Slotted spoon

[edit] About Mulligatawny

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.