Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

August 6, 2008

CHICKEN MULLIGATAWNY SOUP

Ingredients ½ kg chicken chopped into medium size pieces 1-teaspoon chilly powder 2-teaspoons pepper powder 1-teaspoon cumin powder 1-teaspoon coriander […]

Ingredients
½ kg chicken chopped into medium size pieces
1-teaspoon chilly powder
2-teaspoons pepper powder
1-teaspoon cumin powder
1-teaspoon coriander powder
1-teaspoon crushed garlic
2 big onions sliced
1 cup coconut paste or coconut milk
Salt to taste
Cook the chicken and all the ingredients with 6 to 8 cups of water in a large vessel on high heat till it reaches boiling point. Lower the heat and simmer for at least one hour till the soup is nice and thick. Garnish with mint leaves. Serve with bread or rice.

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Article written by Bridget White-Kumar
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