Chicken Mulligatawny Soup
From capedread 16 years ago
- 240 minutes to make
- Serves 6
Genuine Mulligatawny soup from an old friend this is the best soup for those cold winter days
Ingredients
- 1 4lb boiling bird -cut into pieces shopping list
- 3 pints water shopping list
- 2 tsp salt shopping list
- 8 tbl sp butter shopping list
- 1 onion, minced shopping list
- 1 tbl sp curry powder shopping list
- 1 tbl sp flour shopping list
- 1 tsp sugar shopping list
- 2 cooking apples, diced shopping list
- 2 green peppers, chopped shopping list
- 4 oz. celery, chopped shopping list
- 2 carrots finely chopped shopping list
- 2 cloves shopping list
- 1 tsp ground mace shopping list
- half tsp freshly ground black pepper shopping list
- 8oz tomato pulp (skinned tom finely chopped) shopping list
How to make it
- place chicken, water and half the salt into heavy based pan and cook for 3-4 hrs
- alternately pressure cook for 20min or until meat is still firm
- remove chicken and de-bone
- return bones to stock and simmer till liquid is reduced by 1 third = 1L, or 1,1/2 pints
- heat butter brown chicken
- brown onion
- fry the mixed curry powder and flour
- add sugar and simmer till a smooth paste is formed
- add to stock
- add rest of ing. not the chicken and onions
- simmer till veg is soft
- liquidize
- return pureed mix to saucepan
- add chicken, browned onions +tomato pulp
- simmer for 10 min longer
- enjoy
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- capedread Peterborough. Cambridgeshire, GB
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