Mulligatawny Soup - 01

Course : Curry
Serves: 4
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---PART ONE---
1/2 gallon chicken stock
3 1/2 pounds chicken or
4 medium boneless chicken breasts or leg quarters
1/2 teaspoon white pepper
1/2 teaspoon dry hot mustard
1/2 teaspoon ground ginger
1/2 teaspoon ground mace
1/2 teaspoon salt
1/2 teaspoon powdered garlic
1/4 teaspoon ground cloves
1 1/2 tablespoons curry powder
2 teaspoons cooking oil
2 cups chopped onion
2 cups chopped celery
1 1/2 cups diced carrots
1 1/2 cups diced green pepper
4 cups chopped canned tomatoes
1/3 cup applesauce
2 ounces dried parsley
6 tablespoons flour very lightly browned -- in 2 oz. butter

Preparation / Directions:

Bring stock to a boil, add chicken, and cook til done. Take chicken out of stock, and refrigerate stock then skim off fat. When chicken has cooled, remove skin and bone if necessary, and chop into bite sized chunks. After skimming fat off stock, reheat to simmer, and add ingredients from Part Two. Sauté vegetables in Part Three about 3 minutes each. Add sautéed vegetables and chicken to stock, plus the ingredients from Part Four. Bring to a boil, stirring frequently. If desired, mix in Roux to thicken.

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