Mulligatawny
By: Helen Pitlick
Published: Sunday, December 6, 2009 - 1:33am

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.

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.