Mulligatawny Soup ( Chicken ) |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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I am not sure if I should list this under Indian, or English foods since it was a creation by English folks who found themselves in India. I found this in one of my cookbooks. Since I make my meal plans off of RecipeZaar exclusively I have not been using the cookbook. I figured I would put a few here so I can use them. The cookbook is Red Hot the ingredients list and directions have been slightly altered. This book was written in the UK I changed things a little to be clearer to me and other US readers. If you would like different measurements let me know, the book has things in metric and imperial measures also. Ingredients:
4 tablespoons butter |
1 1/2 lbs chicken pieces, skin on |
1 onion, chopped |
1 carrot, chopped |
1 small turnip, chopped |
1 tablespoon curry powder, to taste |
4 whole cloves |
6 black peppercorns, lightly crushed |
1/4 cup lentils |
3 1/4 cups chicken stock |
1/4 cup golden raisin |
salt & fresh ground pepper, to taste |
Directions:
1. Melt butter in deep sided frying pan (if you have one big enough) or stock pot, brown chicken over medium high heat, when brown set chicken aside.
2. Add chopped onion, carrot and turnip to the frying pan and cook, stirring occasionally until they are lightly browned. Add the curry powder, cloves and black peppercorns and cook for 1-2 minutes before adding the lentils.
3. Add stock to pan, bring to boil then add the raisins, chicken, and juices from chicken. Cover and simmer over low heat for about 1 1/4 hours.
4. Remove the chicken from the pan and discard the skin and bones. Chop the chicken into bite sized pieces, return to the soup and heat until chicken is warmed.
5. The recipe suggests using red lentils for a nice color but states you can also use green or brown ones.
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