Simple mulligatawny

Yield: 4 Servings

Measure Ingredient
1 small Chicken
2 mediums Onions
50 grams Ghee (clarified butter)
\N \N Yellow curry paste

SOURCE: -- W. Siebeck: Ich kochte -- das Dinner for One Clean chicken and cut into 8 or more parts. In a dutch oven, bring to a boil with cold water. Add some salt and let simmer for about 2½ hours. Skim off foam. Remove skin and bones from chicken parts; transfer meat to a large soup bowl. De-fat the chicken broth Slice the onions thinly and fry in the ghee until golden brown. Add to the chicken in the soup bowl. Blend curry paste with a little broth, then stir into the remaining broth; bring to a boil. Pour hot soup over onions and chicken in the bowl. The amount of curry paste should be adapted to your taste, but in general the soup should be fairly hot.

Indian-style curry-paste is best, but any Thai-style paste will do as well.

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