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The Chicken Mulligatawny Curry

The anglo-indian Mulligatawny curry dish takes us back to the days of the 19th century, when India was a british colony; this dish can be served as a yellow thicker curry-type spicy dish or as liquid curried soup; for the soup version of this meal, skip adding the flour from this ingredients list, and do not make it reduce. This recipe presented here has rice but many make the Mulligatawny with orange lentils. The strange name of this dish means pepper broth in hindi…






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, washed
* 1 clove
* Salt and pepper

Preparation:

1) Clean the leeks and slice them in rolls. Slice the onions and the celery stalks in small pieces. In a separate pot, heat up 8 cups water.

2) In a pot with melted butter, fry the chicken pieces for about 5 minutes or until browned on all sides; to give them color. Remove the chicken and reserve. Put the onions in the pot, along with celery and leeks. Fry these vegetables for 5-7 minutes, stirring with a wooden spoon then mixing in the curry, fry a little then add the flour and the chicken broth powder and mix.

3) Pour the 8 cups hot water in and put the sliced chicken pieces back in, with the clove. Close the lid halfway, lower the heat to medium-low and simmer for about 1 h. Meanwhile, cook the basmati rice in salted boiling water (I cook mine using the microwave for convenience), brown the sliced almonds in a dry skillet and chop the cilantro.

4) After simmering for 1 hour, remove the chicken pieces from the sauce, take out the skin and bones and discard; shred the chicken and put it back to the pot, also pour the cooked rice in and the coconut milk.

5) Simmer for another 5-7 minutes and serve your Mulligatawny Curry while hot, decorated with chopped fresh cilantro leaves and roasted almonds on top, with naan bread on the side.