MULLIGATAWNY SOUP
There are many variations of this interesting Indian soup which derives its name from Mullaga (pepper) and Tanni (water or broth). This is a simplified version.
¼ cup all-purpose flour
3 chicken breast halves
2 tbsp vegetable oil
4 carrots, cut in ½ inch diagonal slices
4 parsnips, diced
2 onions, chopped
2 stalks celery, cut in ¼ inch slices
2 green apples, diced
2 tbsp curry powder
¼ tsp mace
Pinch cayenne pepper
6 cups chicken stock
1 cup light cream
Salt and pepper
¼ cup fresh coriander
--Place flour in a plastic bag: shake chicken breasts in flour to coat well. Reserve remaining flour.
--In large saucepan, heat oil over medium heat; brown chicken evenly on all sides. Using tongs, remove chicken and set aside.
--Remove any dark brown bits from pan with paper towel. To fat remaining in pan, add carrots, parsnips, onions, celery, apples, curry powder, mace and cayenne; cook, stirring, over medium-high heat until coated with fat. Reduce heat to low; cover and cook, stirring often, for 10 minutes. Sprinkle with reserved flour, cook, stirring for 2 minutes. Gradually stir in stock.
--Return chicken to pot and bring to boil; reduce heat, cover and simmer for 1 hour or until chicken is tender, stirring occasionally. Remove chicken; cut meat into bite-size pieces, discarding bones (if any), and return to soup. (Soup can be prepared ahead to this point, covered and refrigerated overnight)
--Stir cream into soup and season with salt and pepper to taste; heat gently over low heat but do not boil. Coriander may be added to bowls before serving.
Note: Coconut milk may be used instead of cream for a change.