You are here

Calcutta Mulligatawny Soup

rhiannonn's picture
Ingredients
  Salt 4 Teaspoon
  Mace 3⁄4 Teaspoon
  Pepper 1⁄2 Teaspoon
  Chili powder 1⁄4 Teaspoon
  Flaked coconut 3⁄4 Cup (12 tbs) (Canned)
  Apple juice 1 Cup (16 tbs)
  Light cream 1 Cup (16 tbs)
  Hot cooked white rice 1 1⁄2 Cup (24 tbs)
  Parsley 1⁄2 Cup (8 tbs), chopped
  Roasting chicken 20 Pound, cut up
  All purpose flour 1⁄3 Cup (5.33 tbs) (Unsifted)
  Butter/Margarine 1⁄3 Cup (5.33 tbs)
  Onion 1 1⁄2 Cup (24 tbs), chopped
  Carrot 2 Cup (32 tbs), chopped
  Celery 2 Cup (32 tbs), chopped
  Pared tart apple 1 1⁄2 Cup (24 tbs), chopped
Directions

GETTING READY
1) Wash and pat dry the chicken with paper towels.
2) Arrange all the other ingredients.

MAKING
3) In flour, roll the chicken pieces, coating completely.
4) Reserve the remaining flour, if any.
5) In large kettle or Dutch oven, heat the butter or margarine and saute chicken until well browned on all sides.
6) Remove chicken from kettle, and set aside.
7) To the kettle, add the onion, carrot, celery, apple, and any remaining flour; cook, stirring, 5 minutes.
8) Stir in curry powder, salt, mace, pepper, chili powder, coconut, chicken, and 6 cups cold water; mix well.
9) Boil the mixture; lower the heat, cover the kettle and simmer for 2 hours.
10) Keep stirring occasionally.
11) Remove kettle from heat and skim off fat from the surface.
12) Remove skin and bone from chicken.
13) Cut chicken meat into large pieces; keep aside.
14) Through blender pass the soup and return to kettle with chicken.
15) Add apple juice and light cream; reheat the soup.

SERVING
16) In each of 6-8 bowls, place a heaped spoon of cooked rice and pour soup over.
17) Sprinkle each serving with parsley.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
145 Minutes
Ready In: 
165 Minutes
Servings: 
8

Rate It

Your rating: None
4.12941
Average: 4.1 (17 votes)