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Title: Mulligatawny 2
Yield: 6 Servings

Ingredients

    1/4 c  red lentils
      2 lb chicken thighs
      7 c  water
      1 ts salt
      4 tb butter
      1    onion
      2    cloves garlic
    1/2 ts grated green ginger
      1 tb curry powder
    1/2 ts garam masala
    1/4 ts chilli powder
      1 pn cinnamon
      2 tb flour
      2    tomatoes
      2    chicken stock cubes
      1 tb tomato paste
      1    green pepper
      2    sticks celery
      1    carrot
      1    salt, pepper
      1 cn (283 ml)(1 cup+) coconut
           -milk

Instructions

Servings: 6 An Indian curry flavored soup. The name comes from two Tami
words molegoo(pepper) and tunee(water).

cooked rice

Pour enough hot water over lentils to cover well, put aside. Place chicken
in pan, with water and salt. Bring to boil; reduce heat, simmer covered 1
1/4 hours, remove and reserve chicken, allow stock to become cold, remove
fat from stock.

Melt butter in large pan, add chopped onion, cook until transparent. Add
ginger and crushed garlic, cook 1 minute more. Add curry powder, chilli
powder, garam masala and cinnamon, stir over low heat 2 minutes.

Add flour to pan, stir over low heat 1 minute. Stir in peeled and chopped
tomatoes, reserved stock, tomato paste, crumbled stock cubes and drained
lentils. Bring to boil, add sliced pepper, sliced carrot and chopped
celery. Reduce heat, simmer uncovered 15 minutes, cover pan, simmer 30
minutes or until vegetables are tender. Season with salt and pepper.

Push vegetables with liquid through sieve, or puree in blender or food
processor. Return soup to pan, bring to boil, reduce heat, stir in coconut
milk and shredded meat from chicken thighs. Sprinkle a spoonful of cooked
rice on top of each bowl of soup. You'll need to cook about 1/2 cup of
rice. Serve the soup with papadams, if desired.

Source: Australian Women's Weekly, Best Recipes from the Weekly

Posted by Linda Davis
Posted to MM-Recipes Digest V3 #290

Date: Tue, 22 Oct 1996 18:54:38 -0400

From: BobbieB1@aol.com

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