The Chicken Soup Mulligatawny Curry
The anglo-indian Mulligatawny curry can be served as a thicker curry-type sauce recipe or as liquid as a soup; for the soup version of this meal, skip the flour from this ingredients list.
Ingredients (For 4 guests):
* 1 whole chicken cut in pieces
* 1 cup basmati rice
* 3 onions
* 3 leeks, tougher green leaves discarded
* 2 stalks celery
* 5 tablespoons butter
* 1 and 1/4 cup coconut milk
* 3 tablespoons curry spice
* 3/4 cup sliced almonds
* 3 tablespoons flour, sifted
* 1 tablespoon chicken powder
* 1 bunch cilantro
* 1 clove
* Salt and pepper
Preparation:
1) Clean the leeks and chop them in pieces. Slice the onions, the celery stalks and cut in small pieces.
2) In a pot, brown the chicken pieces in butter until browned on all sides; just to give it color. Remove them and put the onions in, celery and leeks. Fry the mixture for 5-7 minutes, stirring with a wooden spoon then sprinkle with curry, fry a little then add the flour and the chicken broth powder. Mix, then pour in 8 cups hot water and put the chicken pieces back in and the clove. Close the lid halfway, lower the heat to low and simmer for about 1 h.
3) Meanwhile, cook the basmati rice in salted boiling water, brown the almonds in a dry skillet and chop cilantro.
4) After simmering the pot for 1 hour, remove the chicken from it, remove chicken's skin and bones, shred its flesh and put it back to the pot with the drained rice and coconut milk.
5) Simmer for another 5-7 minutes and serve your Mulligatawny Curry while hot, sprinkled with chopped fresh cilantro and roasted almonds on top.
* 1 whole chicken cut in pieces
* 1 cup basmati rice
* 3 onions
* 3 leeks, tougher green leaves discarded
* 2 stalks celery
* 5 tablespoons butter
* 1 and 1/4 cup coconut milk
* 3 tablespoons curry spice
* 3/4 cup sliced almonds
* 3 tablespoons flour, sifted
* 1 tablespoon chicken powder
* 1 bunch cilantro
* 1 clove
* Salt and pepper
Preparation:
1) Clean the leeks and chop them in pieces. Slice the onions, the celery stalks and cut in small pieces.
2) In a pot, brown the chicken pieces in butter until browned on all sides; just to give it color. Remove them and put the onions in, celery and leeks. Fry the mixture for 5-7 minutes, stirring with a wooden spoon then sprinkle with curry, fry a little then add the flour and the chicken broth powder. Mix, then pour in 8 cups hot water and put the chicken pieces back in and the clove. Close the lid halfway, lower the heat to low and simmer for about 1 h.
3) Meanwhile, cook the basmati rice in salted boiling water, brown the almonds in a dry skillet and chop cilantro.
4) After simmering the pot for 1 hour, remove the chicken from it, remove chicken's skin and bones, shred its flesh and put it back to the pot with the drained rice and coconut milk.
5) Simmer for another 5-7 minutes and serve your Mulligatawny Curry while hot, sprinkled with chopped fresh cilantro and roasted almonds on top.