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Bombay Mulligatawny

Canadian.kitchen's picture
Ingredients
  Oil 3 Tablespoon
  Frying chickens/5 pound fowl 5 Pound, cut up (2 Pieces, 21/2 Pound Each)
  Chicken broth/Water 1 Quart
  Salt To Taste
  Bay leaves 2
  Butter 1⁄2 Cup (8 tbs)
  Curry powder 1 Tablespoon
  Coriander seed 1 Teaspoon, crushed
  Onions 3 Large, chopped
  Garlic 6 Clove (30 gm), crushed
  Ginger 1 Tablespoon, chopped
  Chicken broth 3 Quart
  Carrots 3 , diced
  Green pepper 1 Large, diced
  Tart apples 3 , peeled and diced
  Tomatoes 28 Ounce (1 Can)
  Green lentils/2 cans drained chickpeas 1 Cup (16 tbs)
  Sliced okra 2 Can (20 oz), drained
  Fluffy rice 1 Cup (16 tbs)
Directions

The day before your party, heat the oil and brown chicken pieces.
Add 1 quart broth or water plus 2 teaspoons salt.
Add bay leaves and cover.
Simmer until chicken is tender, about 40 minutes for fryers, 1 1/2 to 2 hours for fowl.
Drain and refrigerate liquid.
Cool chicken.
Discard skin and bones and cut meat into 1 1/2-inch pieces.
Chill.
About 3 hours before serving time heat the butter in a large preserving kettle and add curry powder and coriander seed, onions, garlic and ginger.
Stir-fry for 3 or 4 minutes, then add refrigerated broth (minus fat on top), the 3 quarts broth and all remaining ingredients except okra and chicken.
Let soup simmer along for 2 hours or so.
Stir occasionally.
Add okra and chicken.
Keep hot on low heat or on the hot coals of your barbecue.
There is always a gourmet in every crowd; let him or her correct the seasoning.
To serve, everyone helps himself, ladling Mulligatawny over hot rice in soup bowls.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Ingredient: 
Chicken
Preparation Time: 
2 Minutes
Servings: 
22

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