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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
-milk
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
minutes.
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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