Title: Mulligatawny~
 Categories: Soups, Spicy, Chicken
      Yield: 6 Servings
    1/4 c  Red lentils
      2 lb Chicken thighs
      7 c  Water
      1 ts Salt
      4 tb Butter
      1    Onion
      2    Cloves garlic
    1/2 ts Grated green ginger
      1 tb Curry powder
    1/2 ts Garam masala
    1/4 ts Chilli powder
      1 pn Cinnamon
      2 tb Flour
      2    Tomatoes
      2    Chicken stock cubes
      1 tb Tomato paste
      1    Green pepper
      2    Sticks celery
      1    Carrot
           Salt, pepper
      1 cn (283 ml)(1 cup+) coconut
  Servings: 6 An Indian curry flavored soup. The name comes from two
  Tami words molegoo(pepper) and tunee(water).
  cooked rice
  Pour enough hot water over lentils to cover well, put aside.  Place
  chicken in pan, with water and salt.  Bring to boil; reduce heat,
  simmer covered 1 1/4 hours, remove and reserve chicken, allow stock
  to become cold, remove fat from stock.
  Melt butter in large pan, add chopped onion, cook until transparent.
  Add ginger and crushed garlic, cook 1 minute more.  Add curry powder,
  chilli powder, garam masala and cinnamon, stir over low heat 2
  Add flour to pan, stir over low heat 1 minute.  Stir in peeled and
  chopped tomatoes, reserved stock, tomato paste, crumbled stock cubes
  and drained lentils.  Bring to boil, add sliced pepper, sliced carrot
  and chopped celery.  Reduce heat, simmer uncovered 15 minutes, cover
  pan, simmer 30 minutes or until vegetables are tender.  Season with
  salt and pepper.
  Push vegetables with liquid through sieve, or puree in blender or food
  processor.  Return soup to pan, bring to boil, reduce heat, stir in
  coconut milk and shredded meat from chicken thighs.  Sprinkle a
  spoonful of cooked rice on top of each bowl of soup.  You'll need to
  cook about 1/2 cup of rice.  Serve the soup with papadams, if desired.
  Source: Australian Women's Weekly, Best Recipes from the Weekly
  Posted by Linda Davis

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