Mulligatawny Soup Recipe
Mulligatawney Soup is a anglo Indian curry soup. Mulligatawney Soup gets its taste from chickens mixed with coconuts and beans, flavored with lemon. Mulligatawney Soup is inspired by many food chains worldwide.
Ingredients
2 broiler-fryer chickens (2 to 3 pounds each) or 1 chicken plus
2 legs and thighs, cut in serving pieces
2 quarts water
1 tablespoon salt
1/2 cup (1/4 lb.) butter or margarine
4 1/2 teaspoons powdered turmeric
3 tablespoons poppy seed
3 tablespoons ground coriander, or whole coriander seeds, crushed
Dash cayenne
1/2 cup packaged grated coconut or flaked coconut
1 medium-sized onion, finely chopped
3 to 4 cloves garlic, minced or mashed
1 cup flour or rice flour
1 can (1 lb.) garbanzo beans
4 or 5 whole cloves
Additional salt and cayenne pepper to taste
Hot cooked rice
Lemon slices
Directions
Put all the chicken, including the bony pieces, into a large pan (about 4-quart).
Add water and salt; bring to a boil; cover and simmer for 45 minutes to 1 hour, or until chicken is tender.
Remove chicken pieces; cool slightly; then carefully remove meat from backs, wings, and breast.
Cut breasts into 3 or 4 pieces each; leave legs and thighs whole.
Discard all the meat-free bones and reserve chicken stock.
In the same large pan, melt 6 tablespoons of the butter.
Add turmeric, poppy seed, coriander, cayenne, coconut, onion, and garlic; cook together about 5 minutes, or until onions are soft.
Remove from heat and stir in flour.
Add the garbanzo beans, which have been whirled smooth with their own liquid in the blender (or rubbed through a fine strainer).
Gradually stir in the reserved chicken stock; simmer together about 15 minutes, stirring frequently.
Add the chicken pieces.
Add water and salt; bring to a boil; cover and simmer for 45 minutes to 1 hour, or until chicken is tender.
Remove chicken pieces; cool slightly; then carefully remove meat from backs, wings, and breast.
Cut breasts into 3 or 4 pieces each; leave legs and thighs whole.
Discard all the meat-free bones and reserve chicken stock.
In the same large pan, melt 6 tablespoons of the butter.
Add turmeric, poppy seed, coriander, cayenne, coconut, onion, and garlic; cook together about 5 minutes, or until onions are soft.
Remove from heat and stir in flour.
Add the garbanzo beans, which have been whirled smooth with their own liquid in the blender (or rubbed through a fine strainer).
Gradually stir in the reserved chicken stock; simmer together about 15 minutes, stirring frequently.
Add the chicken pieces.
