| 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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