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Chicken Mulligatawny

ingredients

serves 4 - 6
900 g (2 lb) chicken, boned and skinned
600 ml (1 pint) 2 1/2 cups water
6 green cardamom pods
5 cm (2 in) piece of cinnamon stick
4 - 6 curry leaves
15 ml (1 tbsp) ground coriander
5 ml (1 tsp) ground cumin
2.5 ml (1/2 tsp) turmeric
3 garlic cloves, crushed
12 whole peppercorns
4 cloves
1 onion, finely chopped
115 g (4 oz) coconut cream
salt, to taste
juice of 2 lemons
deep-fried onions, to garnish
coriander leaves, chopped, to garnish

method

1. Cut the chicken into pieces, then place it in a large saucepan with the water and cook until the chicken is tender. Skim the surface, then strain, reserving the stock and keeping the chicken pieces warm.

2. Return the chicken stock to the saucepan and reheat. Add the cardamom pods, cinnamon stick, curry leaves, coriander, cumin, turmeric, garlic, peppercorns, cloves, chopped onion, coconut cream, salt and lemon juice to the saucepan. Simmer for 10 - 15 minutes, then strain to remove the whole spices and return the chicken to the soup. Reheat the soup, garnish with deep-fried onions and chopped coriander and serve.

For a fast version of this soup, use ready-cooked chicken. Remove any skin and bone and chop into cubes. Add to the soup just before serving, then reheat.

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