Classic Essential Soups/1999

Mulligatawny (Curry Soup)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 40 minutes 1 hour 20 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 lb chicken pieces 2 tablespoons all-purpose flour 2 teaspoons curry powder
1 teaspoon turmeric 1/2 teaspoon ground ginger 2 oz butter
6 whole cloves 12 black peppercorns 1 large apple, peeled and chopped
6 cups chicken stock 2 tablespoons lemon juice 1/2 cup fresh cream
boiled rice and chutney, to serve



1 Trim chicken of excess fat and sinew. Combine flour, curry powder, turmeric and ginger; rub into chicken.
2 Heat butter in a pan and cook chicken until lightly browned. Tie cloves and peppercorns in small piece of muslin or cheesecloth, add to pan with apple and stock. Bring to boil, reduce heat and simmer, covered, for 1 hour.
3 Remove chicken from pan and discard muslin bag. Remove skin from chicken, finely chop flesh. Skim fat from soup.
4 Return chicken meat to pan. Stir in lemon juice and cream; heat through gently. Serve with hot boiled rice and chutney, offered separately.
5 NOTE: Mulligatawny was a favorite Anglo-Indian dish (the name comes from a Tamil word meaning "pepper water"). It is not meant to be as hot as a curry, but the amount of curry powder can be varied if you prefer. For a lighter soup, the chicken flesh may be omitted.
6 Unsweetened coconut milk can be substituted for the cream; do not allow the soup to boil afer adding or it will curdle.

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