Mulligatawny- Traditionally, thought of as being strictly English, mulligatawny, is a hearty, curried, chicken soup, with an
obvious East Indian flair.
1 fryer, cut up
1/4 cup vegetable oil
1 1/2 qts. water
1/3 cup flour
Salt
2 Tbsps. curry powder
3 onions
Dash
cayenne
1 stalk celery, diced
Pepper
3 carrots, diced
Hot cooked rice
1 clove garlic, crushed and
minced
Minced parsley
1 peeled tart apple, diced
Put chicken in kettle with water, 2 tsps.
salt, 2 quartered onions, celery, and carrots. Bring to boil and simmer,
covered, 30 minutes. Dice the remaining onion and cook with garlic and apple in
the oil 5 minutes. Blend in flour and curry powder. Add 1 cup broth from
chicken and simmer 30 minutes longer. Add cayenne; season. Serve with rice and
parsley. Makes: about 11/2 qts.
©Al (Alex-Alexander)D. Girvan. All rights reserved.
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