|Frying chickens/5 pound fowl||5 Pound, cut up (2 Pieces, 21/2 Pound Each)|
|Chicken broth/Water||1 Quart|
|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)|
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.
Discard skin and bones and cut meat into 1 1/2-inch pieces.
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.
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.