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| Home -> [Soups & Stews, Vegetables] -> [Mulligatawny soup/cp Recipe] |
Mulligatawny soup/cp
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| Artist: |
_ |
Yield: |
5 |
| Categories: |
Soups & Stews, Vegetables |
Rating: |
0 |
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Ingredients:
| 1
| cup | Boiling water | | 1
| cup | Shredded coconut | | 1
| | Onion, finely chopped | | 1
| | Carrot, grated | | 3
| tbsp | Butter | | 1
| tbsp | Curry powder | | 1
| | Broiler-fryer, cut in pieces | | 4
| cup | Chicken stock | | 2
| | Bay leaves | | | Cilantro, chopped | | | Rice, hot, cooked | | 1
| | Lime, cut in wedges |
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Procedures:
| 1 | Pour boiling water over coconut and let stand. | | 2 | Using a large frying pan, saute onion and carrot in butter until limp and golden. | | 3 | Add curry powder. | | 4 | Cook 3 to 4 minutes. | | 5 | Add chicken and saute until browned. | | 6 | Transfer to crockery pot. | | 7 | Drain coconut through wire strainer. | | 8 | Save liquid. | | 9 | Discard coconut. | | 10 | Add coconut liquid, stock and bay leaf to chicken. | | 11 | Season with salt and pepper. | | 12 | Cover crockery pot. | | 13 | Cook on high (300 degrees) 2 to 3 hours, or until tender. | | 14 | Mound rice in each bowl. | | 15 | Ladle in soup. | | 16 | Accompany with lime wedges |
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