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Mulligatawny With Rice

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Ingredients
  Frying chicken 3 Pound, cut up
  Onions 3 Medium
  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)
  Parsley 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes

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Average: 4.1 (15 votes)