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Mulligatawny
An Indian stew
Ingredients
| 2 clove(s) | garlic, minced |
| 1/4 tsp | ground cumin |
| 1/2 tsp | ground cloves |
| 1 tbsp | curry powder, mild or as strong as you wish |
| 1/4 tsp | ground ginger |
| 50 g | butter or ghee |
| 1 | roasting chicken, cut into serving portions |
| 3 stick(s) | celery, finely sliced |
| 2 large | onions, chopped |
| 2 large | carrots, diced |
| 1 large | leek, white portion only, finely sliced |
| 2.4 liter(s) | chicken stock |
| salt and fresh ground pepper, to taste | |
| 200 g | long grain rice |
| 2 medium | dessert apples, peeled, cored and diced |
| 250 ml | plain yogurt |
| 2 tbsp | fresh lemon juice |
| 150 ml | double or whipping cream, lightly warmed |
Method
Preparation time: ca. 1 hr 30 min / Grade of difficulty: medium / Calories per portion: n/a
Combine garlic and spices. Melt butter in a heavy frying pan over a medium-high heat. Add the chicken pieces and sauté until lightly browned all over. Transfer the chicken to a casserole dish and set aside.
Drain most of the fat and oil from the pan, leaving about 1 tbsp. Add the celery, onion, carrot, leek and spice mixture and blend well. Cook until the spices are aromatic. Add about 150-200ml of stock and cook over a low heat, stirring repeatedly until the vegetables are tender. Add contents to casserole dish over the chicken.
Add the remaining stock to the casserole dish and season well. Cover and simmer for 30 minutes.
Remove the chicken with a slotted spoon and set aside. Add the rice to the casserole and continue cooking for another 15 minutes.
When the chicken is cool enough to handle, cut into bite-sized pieces, discarding skin and bones. Return the chicken to the casserole. Add the apples and blend in with the yoghurt. Simmer for another 10 minutes.
Stir in the lemon juice and then the cream. Check and adjust seasoning and serve hot in a soup bowl.
About the recipe:
Mulligatawny is often regarded as a soup, it is more a stew, one that derives in name and ingredients from the Indian Raj and Scottish soldiers attached to Indian regiments.
Drain most of the fat and oil from the pan, leaving about 1 tbsp. Add the celery, onion, carrot, leek and spice mixture and blend well. Cook until the spices are aromatic. Add about 150-200ml of stock and cook over a low heat, stirring repeatedly until the vegetables are tender. Add contents to casserole dish over the chicken.
Add the remaining stock to the casserole dish and season well. Cover and simmer for 30 minutes.
Remove the chicken with a slotted spoon and set aside. Add the rice to the casserole and continue cooking for another 15 minutes.
When the chicken is cool enough to handle, cut into bite-sized pieces, discarding skin and bones. Return the chicken to the casserole. Add the apples and blend in with the yoghurt. Simmer for another 10 minutes.
Stir in the lemon juice and then the cream. Check and adjust seasoning and serve hot in a soup bowl.
About the recipe:
Mulligatawny is often regarded as a soup, it is more a stew, one that derives in name and ingredients from the Indian Raj and Scottish soldiers attached to Indian regiments.
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