Mulligatawny Recipe
Ingredients
| Butter | 30 Gram | |
| Onions | 2 Medium, chopped | |
| Curry leaves | 8 | |
| Curry powder | 1 Tablespoon | |
| 6 cups chicken or beef stock | ||
| 4 chicken thighs, boned | ||
| Celery | 1 Cup (16 tbs), thinly sliced | |
| Coconut milk | 2 Cup (16 tbs) | |
| Ground pepper | 1 To taste | |
| Hot cooked rice | 2 Cup (16 tbs) | |
| Lemon slices | ||
| Salt | To Taste | |
Directions
Heat the butter in a large saucepan and gently fry the onions until golden. Add the curry leaves and curry powder and fry for a minute longer. Add stock, chicken and celery and simmer for 20 minutes. Remove chicken and dice. Add chicken and coconut milk to soup and bring almost to boiling point again. Taste for seasoning and adjust. Serve with rice and lemon slices. Coconut milk gives a lovely smooth flavor but you can substitute yogurt.
COCONUT MILK: Put 2 cups desiccated coconut into a saucepan with 3 cups water, bring slowly to the boil. Put into a blender and blend at high speed. Strain into a bowl.
COCONUT MILK: Put 2 cups desiccated coconut into a saucepan with 3 cups water, bring slowly to the boil. Put into a blender and blend at high speed. Strain into a bowl.
Chef
