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Category: Cream Soups
Prep Time: Cook Time: Total Time:
Makes 4 to 6 servings.
2 lb. whole chicken pieces
2 T. all-purpose flour
2 tsp. curry powder
1 tsp. turmeric
1/2 tsp. ground ginger
1/4 c. butter
1 tsp. whole peppercorns
1 large apple, peeled and diced
6 c. chicken stock
2 T. lemon juice
1/2 c. heavy cream
cooked rice and chutney to serve
Wipe chicken pieces with paper towels.
Combine the flour, curry powder, turmeric and ground ginger. Rub over chicken pieces.
Heat butter in a heavy-bottom pot and lightly brown chicken pieces on all sides.
Add cloves, peppercorns, apple and stock; bring to boil and simmer, covered, for 1 hour.
Remove chicken pieces from pan and discard peppercorns and cloves.
Skin chicken, remove from bones and cut into small pieces. Return to soup.
Add lemon juice and cream; gently reheat.
Serve in heated bowls, accompanied by hot boiled rice and chutney offered separately for stirring into soup.
CHICKEN - MULLIGATAWNY
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Category: Cream Soups
Prep Time: Cook Time: Total Time:
Makes 4 to 6 servings.
2 lb. whole chicken pieces
2 T. all-purpose flour
2 tsp. curry powder
1 tsp. turmeric
1/2 tsp. ground ginger
1/4 c. butter
1 tsp. whole peppercorns
1 large apple, peeled and diced
6 c. chicken stock
2 T. lemon juice
1/2 c. heavy cream
cooked rice and chutney to serve
Wipe chicken pieces with paper towels.
Combine the flour, curry powder, turmeric and ground ginger. Rub over chicken pieces.
Heat butter in a heavy-bottom pot and lightly brown chicken pieces on all sides.
Add cloves, peppercorns, apple and stock; bring to boil and simmer, covered, for 1 hour.
Remove chicken pieces from pan and discard peppercorns and cloves.
Skin chicken, remove from bones and cut into small pieces. Return to soup.
Add lemon juice and cream; gently reheat.
Serve in heated bowls, accompanied by hot boiled rice and chutney offered separately for stirring into soup.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.