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Classic Mulligatawny

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  Vegetable oil 2 Tablespoon
  Chicken pieces 2 Pound (Meaty Ones)
  Butter/Margarine 2 Tablespoon
  Chopped onion 1 Cup (16 tbs)
  Carrots 2 , sliced
  Chopped green bell pepper 1⁄2 Cup (8 tbs)
  Tart green apples 1 Large, peeled and diced
  All purpose flour 2 Tablespoon
  Curry powder 2 Teaspoon
  Salt 2 Teaspoon
  Ground mace 1⁄2 Teaspoon
  Water 1 1⁄2 Cup (24 tbs)
  Salt 1⁄2 Teaspoon
  Ground mace 1⁄4 Teaspoon
  Chicken broth 1 Quart
  Canned chicken broth 29 Ounce (Regular Strength, 2 Cans, 14 1/2 Ounce Each)
  Water 3 Cup (48 tbs)
  Tomato sauce 1⁄2 Cup (8 tbs)
  Bay leaf 1
  Whole cloves 2
  Coarsely ground black pepper 1⁄2 Teaspoon
  Red cayenne pepper 1 Pinch
  Apple juice 1 Cup (16 tbs)
  Golden raisins 1⁄2 Cup (8 tbs)
  Uncooked long grain white rice 3⁄4 Cup (12 tbs)
  Slivered almonds 1⁄4 Cup (4 tbs)

Heat oil in a large skillet.
Add chicken pieces; brown lightly.
Remove chicken.
Melt butter or margarine in a 6-quart pot.
Add onion, carrots, green pepper and apple.
Saute until onion is tender.
In a small bowl, combine flour, curry powder, salt and mace.
Sprinkle flour mixture over onion mixture; stir to combine.
Gradually add broth, water and tomato sauce to pot, stirring constantly.
Add browned chicken pieces, bay leaf, cloves, black pepper and red pepper to pot.
Bring mixture to a boil, stirring constantly.
Reduce heat.
Cover and simmer 1 hour.
Remove chicken pieces.
Strain cooking liquid through a fine sieve.
Discard bay leaf and cloves.
Force vegetables through sieve with the back of a spoon.
Return liquid to pot.
Spoon fat from surface.
Pull strips of paper towel across surface of liquid to remove any fat.
Remove skin from chicken.
Pull meat from bones.
Discard skin and bones.
Cut meat in 1/2-inch cubes.
Stir chicken meat and apple juice into pot.
Simmer 10 to 15 minutes.
Prepare Rice with Raisins.
To serve, spoon about 1/3 cup Rice with Raisins into each bowl.
Ladle hot soup over rice

Recipe Summary

Difficulty Level: 
Bit Difficult

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Classic Mulligatawny Recipe