Mulligatawny 2

Yield: 6 Servings

Measure Ingredient
¼ cup Red lentils
2 pounds Chicken thighs
7 cups Water
1 teaspoon Salt
4 tablespoons Butter
1 \N Onion
2 \N Cloves garlic
½ teaspoon Grated green ginger
1 tablespoon Curry powder
½ teaspoon Garam masala
¼ teaspoon Chilli powder
1 pinch Cinnamon
2 tablespoons Flour
2 \N Tomatoes
2 \N Chicken stock cubes
1 tablespoon Tomato paste
1 \N Green pepper
2 \N Sticks celery
1 \N Carrot
\N \N Salt, pepper
1 can (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 1¼ 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 ½ cup of rice. Serve the soup with papadams, if desired.

Source: Australian Women's Weekly, Best Recipes from the Weekly Posted by Linda Davis

Posted to MM-Recipes Digest V3 #290 Date: Tue, 22 Oct 1996 18:54:38 -0400 From: BobbieB1@...

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