Calcutta Mulligatawny Soup Recipe
Introduce this Calcutta Mulligatawny Soup to your yearning taste buds, they'll not ever ask for anything else for a long time to come. I prefer to make Calcutta Mulligatawny Soup as an Appetizer for all my family get-togethers. An assortment of fabulous flavors, the Calcutta Mulligatawny Soup recipe is one of those European dishes you simply shouldn't miss. You don't need to be an expert to make out how mouth-watering and flavorful this dish really is.
Ingredients
Roasting chicken - 4-5 lb, cut up
All-purpose flour - 1/3 cup, unsifted
Butter or margarine - 1/3 cup
Onion - 1-1/2 cups, chopped
Carrot - 2 cups, chopped
Celery - 2 cups, chopped
parted tart apple - 1 1/2 cups, chopped
Curry powder - 1 1/2 tablespoons
Salt - 4 teaspoons
Mace - 3/4 teaspoons
Pepper - 1/2 teaspoon
Chili powder - 1/4 teaspoon
Flaked coconut - 3/4 cup, canned
Apple juice - 1 cup
Light cream - 1 cup
Hot cooked white rice - 1 1/2 cups
Parsley - 1/2 cup chopped
Directions
GETTING READY
1) Wash and pat dry the chicken with paper towels.
2) Arrange all the other ingredients.
MAKING
3) In flour, roll the chicken pieces, coating completely.
4) Reserve the remaining flour, if any.
5) In large kettle or Dutch oven, heat the butter or margarine and saute chicken until well browned on all sides.
6) Remove chicken from kettle, and set aside.
7) To the kettle, add the onion, carrot, celery, apple, and any remaining flour; cook, stirring, 5 minutes.
8) Stir in curry powder, salt, mace, pepper, chili powder, coconut, chicken, and 6 cups cold water; mix well.
9) Boil the mixture; lower the heat, cover the kettle and simmer for 2 hours.
10) Keep stirring occasionally.
11) Remove kettle from heat and skim off fat from the surface.
12) Remove skin and bone from chicken.
13) Cut chicken meat into large pieces; keep aside.
14) Through blender pass the soup and return to kettle with chicken.
15) Add apple juice and light cream; reheat the soup.
SERVING
16) In each of 6-8 bowls, place a heaped spoon of cooked rice and pour soup over.
17) Sprinkle each serving with parsley.
1) Wash and pat dry the chicken with paper towels.
2) Arrange all the other ingredients.
MAKING
3) In flour, roll the chicken pieces, coating completely.
4) Reserve the remaining flour, if any.
5) In large kettle or Dutch oven, heat the butter or margarine and saute chicken until well browned on all sides.
6) Remove chicken from kettle, and set aside.
7) To the kettle, add the onion, carrot, celery, apple, and any remaining flour; cook, stirring, 5 minutes.
8) Stir in curry powder, salt, mace, pepper, chili powder, coconut, chicken, and 6 cups cold water; mix well.
9) Boil the mixture; lower the heat, cover the kettle and simmer for 2 hours.
10) Keep stirring occasionally.
11) Remove kettle from heat and skim off fat from the surface.
12) Remove skin and bone from chicken.
13) Cut chicken meat into large pieces; keep aside.
14) Through blender pass the soup and return to kettle with chicken.
15) Add apple juice and light cream; reheat the soup.
SERVING
16) In each of 6-8 bowls, place a heaped spoon of cooked rice and pour soup over.
17) Sprinkle each serving with parsley.
