Mulligatawny Soup (hot Indian SoupH

hanniejong

Mulligatawny

1 cup red lentils
4 – 6 chicken legs (or chicken pieces)
1.75 litres water
teaspoon salt
1 onion finely chopped
2 cloves garlic chopped
teaspoon finely chopped ginger
1 tablespoon curry powder
half teaspoon garam masala
quarter teaspoon chili powder
half teaspoon cinnamon
2 tablespoons flour
tin diced tomatoes (or two fresh tomatoes chopped)
tablespoon Vegeta stock powder or 2 chicken stock cubes
1 tablespoon tomato paste
2 – 3 sticks celery finely chopped
2 carrots finely chopped
coconut milk powder to make 1 cup of coconut milk (can add more coconut milk to taste)



Make chicken stock with chicken & water. Remove chicken, allow stock to become cold and remove fat.
Pour hot water over lentils to soak.
Melt butter or oil in large pot, add chopped onion, ginger and garlic cook 1 minute. Add all the spices and stir over low heat for 2 minutes.
Add flour to pan and stir. Stir in tomatoes, chicken stock, tomato paste, stock powder and drained lentils. Bring to boil, add chopped celery and carrot.
Simmer 30 minutes or until vegetables are tender.
Add chopped chicken meat and coconut milk.

Royaltvii

sounds good. ;-)

dlpappas

Looks good, Hannie, and not too time consuming. Thanks for sharing the recipe with us!