Mulligatawny With Rice
|Frying chicken||3 Pound, cut up|
|Stalk celery||1 , diced|
|Carrots||3 , sliced|
|Water||6 Cup (96 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Curry powder||2 Tablespoon|
|Ground cloves||1 Dash|
|Lemon juice||1 Tablespoon|
|Hot cooked rice||1 Cup (16 tbs)|
Wash chicken and put in large kettle.
Add 2 onions, quartered, the celery, carrots, and water.
Bring to boil, cover, and simmer for 30 minutes.
Cook remaining onion, chopped, and the garlic in the butter until golden.
Blend in flour and curry powder.
Add 1 cup broth from chicken and cook until thickened, stirring constantly.
Add to chicken and simmer for 30 minutes longer.
Add cloves, cayenne, salt and pepper to taste, and the lemon juice.
Serve with rice and a garnish of parsley.