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Message: <blockquote data-quote="jop" data-source="post: 2603684" data-attributes="member: 53758">Chicken Mulligatawny - a chicken soupIngredients:1 Steaming chicken10 c Water2 t Salt1/2 t Whole black peppercornsFew celery leaves2 md Onions4 Whole cloves1 T Ground coriander1 t Ground cummin1 t Ground fennel1/2 t Grounf turmeric2 Cloves garlic,chopped1 t Finely grated ginger1 5cm stick cinnamon500 g Ripe tomatoes, diced2 t Ghee10 Curry leaves1 c Thick coconut milkLemon juice to tasteMethod:Cut chicken into joints and put into a large saucepan with sufficientwater to cover. Add salt, peppercorns, celery leaves and 1 onion peeledand stuck with the whole cloves. Bring to the boil on high heat, then turnheat low, cover and simmer for 30 minutes. Add coriander, cummin, fennel,turmeric, garlic, ginger, cinnamon, and tomatoes and simmer for a furtherhour or until chicken is tender.Strain stock into a large bowl. When chicken is cool enough to handle, cuthald the flesh into dice and return to the stock.Slice the remaining onion. Wash out pan in which chicken cooked, dry itwell and in it heat the ghee. Fry the curry leaves and sliced onion untilthe onion is well browned, then pour stock into pan and let it come to theboil. Reduce heat, stir in coconut milk and when soup returns to simmeringpoint again remove from heat. Taste and add lemon juice to sharpen theflavour. If necessary add more salt. Serve hot.</blockquote>

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