Author Topic: Chicken Mulligatawny Soup  (Read 1079 times)

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Offline tempest63

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Chicken Mulligatawny Soup
« on: November 26, 2011, 07:33 AM »
From Mrs Jaffrey. Good to put into a flask for the cold mornings you are out hunting the pheasant for the main course.

Chicken Mulligatawny Soup

175g red split lentils, washed, picked over and drained.

1.25 litre chicken stock, home made is good but so is Knorr.

0.5-teaspoon ground turmeric.

110g potatoe.

2 boneless, skinless chicken breasts, about 200g.

1.25 teaspoons salt

Freshly ground black pepper.

30mm cube of fresh ginger peeled and coarsely chopped.

5 plump cloves garlic, peeled.

4 tablespoons plus 250ml water.

3 tablespoons sunflower oil.

1 teaspoon ground cumin

0.5 teaspoon ground coriander

1-teaspoon chilli powder.

1 tablespoon lemon juice   

Combine the lentils, chicken stock, and turmeric in a heavy, medium sized pot and bring to a boil. Cover with the lid just very slightly ajar, turn heat to low, and simmer gently for 30 minutes.

While the soup simmers, peel the potato and cut into 1/2 inch dice. When the soup has cooked for half an hour, add the cut potato to it. Cover, leaving the lid slightly ajar again, and continue the simmering for another 30 minutes.

During this second simmering period, put the garlic and ginger into the container of an electric blender. Add 4 1/2 tablespoons water and blend until you have a smooth paste.

Remove all fat from the chicken breast and cut it into 1/2-inch dice. Put the chicken in a bowl. Sprinkle 1/4-teaspoon salt and some black pepper over it. Toss to mix.

Once the soup base has finished cooking, it needs to be pureed. Do this in a blender, in three batches. Put the pureed soup in a bowl. Add 1-teaspoon salt to it and mix.

Rinse and wipe out your soup pot. Pour the oil into it and set it over a medium heat. When the oil is hot, put in the garlic-ginger paste, the cumin, coriander, and cayenne. Fry, stirring continuously, until the spice mixture is slightly browned and separates from the oil.

Put in the chicken pieces. Stir and fry another 2-3 minutes or until the chicken pieces turn quite opaque. Add 250ml water and bring to a boil. Cover, turn heat to low, and simmer for 3 minutes or until chicken is cooked.
Pour in the pureed soup and the lemon Juice. Stir to mix and bring to a simmer. Taste the soup for seasonings.
add another teaspoon or so of lemon juice if required. Simmer the soup very gently for another 2 minutes. If it is too thick, you can always thin it out with a little chicken stock or water.


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