Tasty Mulligatawny
7:00:00 AM| Ingredients | Quantity |
| Chicken | 1 large |
| Cold water | 900 ml |
| Coriander | 10 gm |
| Fennel (grind separately) | 5 gm |
| Tomatoes | 500 gm |
| Onions (sliced) | 30 gm |
| Garlic | 2 flakes |
| Lime juice | as needed |
| Turmeric | a pinch |
| Cumin | a pinch |
| Fennel | 1 tsp |
| Ginger (sliced) | 2 pieces |
| Cinnamon | 5 cm (2") piece |
| Fenugreek | 1/4 tsp |
| Curry leaves | a small spring |
| Fat | 30 gm |
| Coconut milk | as needed |
| Salt | to taste |
Methods to Prepare:
- Clean and joint chicken and put in to a saucepan.
- Add water and let it simmer for half an hour. Grind together coriander, cumin, turmeric and fennel.
- Add ground ingredients, fenugreek, half the onions, garlic, ginger, cinnamon, curry leaves, tomatoes and salt. Boil until chicken is tender.
- Strain off stock and put back best pieces of chicken into stock.
- Mix remaining ground fennel with coconut milk and add to stock.
- Heat fat and fry remaining onions.
- When nicely browned turn in the prepared stock.
- Add lime juice and salt to taste and let it boil up once.
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