Mulligatawny soup for Ally
Posted: 16 Oct 2013, 16:59This is my version of mulligatawny from Rick Stein's India programme. It was made by a chef at the country club where it was thought to have been invented. It isn't in Rick's recipes I just had to keep rewinding to get the method and the ingredients and then adapt them. This makes about six big bowlfuls. The list looks massive but it is mainly spices.
You will need:
chicken pieces on the bone
1 chopped onion
6 cloves
3 cm cinnamon
3 cardamoms
1 dsp ground black pepper
2 cm cube ginger chopped
four cloves of garlic sliced
1 sliced medium carrot
1 sliced medium leak
2 sticks of chopped celery
4 large peeled and chopped tomatoes
a few torn mint leaves
1/2 tsp turmeric
2 dsp mild Madras curry powder
500 ml chicken stock
water
250 ml coconut mik
flour
salt
lime
Cooked rice
Put a couple of tablespoons of oil in a deep pan over a low heat. Add the onion and dried spices and fry slowly for a few minutes before adding the ginger and garlic. Stir for a further two mins then add the carrot, leak and celery and cook till softened. Add the tomatoes and mint, turmeric and curry powder and cook till the tomatoes break down then mix in 1 dsp of flour. Now add the chicken and stock plus a bit of the water and simmer covered for 30 mins. Add the coconut milk and salt to taste, and finish with a squeeze of lime. The whole soup now needs to be sieved before serving.
To serve place 2 dsp of cooked rice in a bowl and pour in the soup and give it a swirl.
The soup freezes well in portion sized containers.
You will need:
chicken pieces on the bone
1 chopped onion
6 cloves
3 cm cinnamon
3 cardamoms
1 dsp ground black pepper
2 cm cube ginger chopped
four cloves of garlic sliced
1 sliced medium carrot
1 sliced medium leak
2 sticks of chopped celery
4 large peeled and chopped tomatoes
a few torn mint leaves
1/2 tsp turmeric
2 dsp mild Madras curry powder
500 ml chicken stock
water
250 ml coconut mik
flour
salt
lime
Cooked rice
Put a couple of tablespoons of oil in a deep pan over a low heat. Add the onion and dried spices and fry slowly for a few minutes before adding the ginger and garlic. Stir for a further two mins then add the carrot, leak and celery and cook till softened. Add the tomatoes and mint, turmeric and curry powder and cook till the tomatoes break down then mix in 1 dsp of flour. Now add the chicken and stock plus a bit of the water and simmer covered for 30 mins. Add the coconut milk and salt to taste, and finish with a squeeze of lime. The whole soup now needs to be sieved before serving.
To serve place 2 dsp of cooked rice in a bowl and pour in the soup and give it a swirl.
The soup freezes well in portion sized containers.
