Chicken Mulligatawny (sri Lanka) Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1: Steaming chicken,
1/2 t: Grounf turmeric,
10 cup: Water,
2 Cloves: garlic, chopped
2 t: Salt,
1 t: Finely grated ginger,
1/2 t: Whole black peppercorns,
1: 5cm stick cinnamon,
Few celery leaves,
500 gram: Ripe tomatoes, diced
2 medium: Onions,
2 t: Ghee,
4: Whole cloves,
10: Curry leaves,
1 T: Ground coriander,
1 cup: Thick coconut milk,
1 t: Ground cummin,
Lemon juice to taste,
1 t: Ground fennel,
Directions:
Cut chicken into joints and put into a large saucepan with sufficient
water to cover. Add salt, peppercorns, celery leaves and 1 onion
peeled and stuck with the whole cloves. Bring to the boil on high
heat, then turn heat low, cover and simmer for 30 minutes. Add
coriander, cummin, fennel, turmeric, garlic, ginger, cinnamon, and
tomatoes and simmer for a further hour or until chicken is tender.
Strain stock into a large bowl. When chicken is cool enough to
handle, cut hald the flesh into dice and return to the stock.
Slice the remaining onion. Wash out pan in which chicken cooked, dry
it well and in it heat the ghee. Fry the curry leaves and sliced
onion until the onion is well browned, then pour stock into pan and
let it come to the boil. Reduce heat, stir in coconut milk and when
soup returns to simmering point again remove from heat. Taste and add
lemon juice to sharpen the flavour. If necessary add more salt. Serve
hot, either as a first course or to be sipped throughout the meal.
Source: The Complete Asian Cookbook-Charmaine Solomon
Compiled by: Imran C.-Gold Coast-Oz
From: Imran Chaudhary Date: 09-16-94
Source from luhu.jp
water to cover. Add salt, peppercorns, celery leaves and 1 onion
peeled and stuck with the whole cloves. Bring to the boil on high
heat, then turn heat low, cover and simmer for 30 minutes. Add
coriander, cummin, fennel, turmeric, garlic, ginger, cinnamon, and
tomatoes and simmer for a further hour or until chicken is tender.
Strain stock into a large bowl. When chicken is cool enough to
handle, cut hald the flesh into dice and return to the stock.
Slice the remaining onion. Wash out pan in which chicken cooked, dry
it well and in it heat the ghee. Fry the curry leaves and sliced
onion until the onion is well browned, then pour stock into pan and
let it come to the boil. Reduce heat, stir in coconut milk and when
soup returns to simmering point again remove from heat. Taste and add
lemon juice to sharpen the flavour. If necessary add more salt. Serve
hot, either as a first course or to be sipped throughout the meal.
Source: The Complete Asian Cookbook-Charmaine Solomon
Compiled by: Imran C.-Gold Coast-Oz
From: Imran Chaudhary Date: 09-16-94
Source from luhu.jp