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Chicken Mulligatawny - a chicken soup
Ingredients:
1 Steaming chicken
10 c Water
2 t Salt
1/2 t Whole black peppercorns
Few celery leaves
2 md Onions
4 Whole cloves
1 T Ground coriander
1 t Ground cummin
1 t Ground fennel
1/2 t Grounf turmeric
2 Cloves garlic,chopped
1 t Finely grated ginger
1 5cm stick cinnamon
500 g Ripe tomatoes, diced
2 t Ghee
10 Curry leaves
1 c Thick coconut milk
Lemon juice to taste
Method:
Cut chicken into joints and put into a large saucepan with sufficient
water to cover. Add salt, peppercorns, celery leaves and 1 onion peeled
and stuck with the whole cloves. Bring to the boil on high heat, then turn
heat low, cover and simmer for 30 minutes. Add coriander, cummin, fennel,
turmeric, garlic, ginger, cinnamon, and tomatoes and simmer for a further
hour or until chicken is tender.
Strain stock into a large bowl. When chicken is cool enough to handle, cut
hald the flesh into dice and return to the stock.
Slice the remaining onion. Wash out pan in which chicken cooked, dry it
well and in it heat the ghee. Fry the curry leaves and sliced onion until
the onion is well browned, then pour stock into pan and let it come to the
boil. Reduce heat, stir in coconut milk and when soup returns to simmering
point again remove from heat. Taste and add lemon juice to sharpen the
flavour. If necessary add more salt. Serve hot.
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