Chicken Mulligatawny (a soup)

Ingredients:

1 Steaming chicken

10 c Water

2 t Salt

1/2 t Whole black peppercorns

Few celery leaves

2 md Onions

4 Whole cloves

1 T Ground coriander

1 t Ground cummin

1 t Ground fennel

1/2 t Grounf turmeric

2 Cloves garlic,chopped

1 t Finely grated ginger

1 5cm stick cinnamon

500 g Ripe tomatoes, diced

2 t Ghee

10 Curry leaves

1 c Thick coconut milk

Lemon juice to taste

Method:

Cut chicken into joints and put into a large saucepan with sufficient

water to cover. Add salt, peppercorns, celery leaves and 1 onion peeled

and stuck with the whole cloves. Bring to the boil on high heat, then turn

heat low, cover and simmer for 30 minutes. Add coriander, cummin, fennel,

turmeric, garlic, ginger, cinnamon, and tomatoes and simmer for a further

hour or until chicken is tender.

Strain stock into a large bowl. When chicken is cool enough to handle, cut

hald the flesh into dice and return to the stock.

Slice the remaining onion. Wash out pan in which chicken cooked, dry it

well and in it heat the ghee. Fry the curry leaves and sliced onion until

the onion is well browned, then pour stock into pan and let it come to the

boil. Reduce heat, stir in coconut milk and when soup returns to simmering

point again remove from heat. Taste and add lemon juice to sharpen the

flavour. If necessary add more salt. Serve hot.