| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | English | Ethnic, Soups, Stews & chi | 8 | Servings |
INGREDIENTS
| 1 | Stewing chicken (about 5-6 lbs.) | |
| 4 1/2 | c | Water |
| 1 | lg | Onion |
| 2 | Carrots; cut up | |
| 1 | ts | Salt |
| 1 | c | Onion; chopped |
| 4 | Cloves garlic; minced | |
| 2 | tb | Cooking oil |
| 1 | tb | Ground coriander |
| 1 1/2 | ts | Ground cumin |
| 1/2 | ts | Turmeric |
| 1/2 | ts | Ground red pepper |
| 1/3 | c | Whipping cream |
| 3 | tb | All-purpose flour |
| 1 | tb | Grated gingerroot |
| Snipped fresh coriander or parsley | ||
| 1 | Lemon; cut into wedges |
INSTRUCTIONS
In a large saucepan place chicken, water, cut-up onion, cut-up carrots and salt. Bring to boiling; reduce heat. Cover and simmer for 2 hours or till the chicken is tender. Meanwhile, in a small skillet cook chopped onion and garlic in hot cooking oil for 5 minutes. Add ground coriancer, ground cumin, turmeric, and ground red pepper; cook and stir over medium heat 2 minutes more. Remove chicken from broth. When chicken is cool enough to handle, remove and discard skin and bones; chop chicken. Remove and discard vegetables. Skim fat from broth. Stir in onion and spice mixture. Cover; simmer 30 minutes. Stir cream into flour (mixture will be thick); stir into stew. Add gingerroot. Cook over medium heat, stirring constantly, till thickened and bubbly. Cook and stir 1-2 minutes more. To serve, ladle the stew into individual serving bowls. Garnish each serving with snipped fresh coriander or parsley. Accompany each serving with a wedge of lemon to be squeezed into the stew just before eating. Serving Ideas : Great served with homemade pita or naan bread!!!!! NOTES : As the story goes, mulligatawny soup was first prepared by local cooks in southern India for their English masters. The literal meaning "pepper water", betrays its delicate flavor. This version of the soup is so hearty we called it stew. Two forms of coriander are used in this recipe. Coriander seed is available in most grocery stores whole or ground. It is used extensively in Indian cooking and is an important ingredient in curry powder. Aromatic coriander leaves resemble parsley in appearance and often are used to garnish Indian dishes. Also called cilantro or Chinese parsley, these leaves are sold in Indian, Oriental and Mexican markets. Recipe by: BH&G (Hot & Spicy) Posted to MC-Recipe Digest V1 #810 by Creedenite@aol.com on Sep 26, 1997
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