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MULLIGATAWNY

Category:    Soups, Spicy, Chicken
Yield: 6 servings
 
    1/4 c  Red lentils                         1 pn Cinnamon
      2 lb Chicken thighs                      2 tb Flour
      7 c  Water                               2    Tomatoes
      1 ts Salt                                2    Chicken stock cubes
      4 tb Butter                              1 tb Tomato paste
      1    Onion                               1    Green pepper
      2    Cloves garlic                       2    Sticks celery
    1/2 ts Grated green ginger                 1    Carrot
      1 tb Curry powder                             Salt, pepper
    1/2 ts Garam masala                        1 cn (283 ml)(1 cup+) coconut
    1/4 ts Chilli powder                            -milk
 
  Servings: 6 An Indian curry flavored soup. The name comes from two Tami
  words molegoo(pepper) and tunee(water).
  
  cooked rice
  
  Pour enough hot water over lentils to cover well, put aside.  Place chicken
  in pan, with water and salt.  Bring to boil; reduce heat, simmer covered 1
  1/4 hours, remove and reserve chicken, allow stock to become cold, remove
  fat from stock.
  
  Melt butter in large pan, add chopped onion, cook until transparent. Add
  ginger and crushed garlic, cook 1 minute more.  Add curry powder, chilli
  powder, garam masala and cinnamon, stir over low heat 2 minutes.
  
  Add flour to pan, stir over low heat 1 minute.  Stir in peeled and chopped
  tomatoes, reserved stock, tomato paste, crumbled stock cubes and drained
  lentils.  Bring to boil, add sliced pepper, sliced carrot and chopped
  celery.  Reduce heat, simmer uncovered 15 minutes, cover pan, simmer 30
  minutes or until vegetables are tender.  Season with salt and pepper.
  
  Push vegetables with liquid through sieve, or puree in blender or food
  processor.  Return soup to pan, bring to boil, reduce heat, stir in coconut
  milk and shredded meat from chicken thighs.  Sprinkle a spoonful of cooked
  rice on top of each bowl of soup.  You'll need to cook about 1/2 cup of
  rice.  Serve the soup with papadams, if desired.
  


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