Ingredients
-
1
-
1/3
-
2
-
4
-
2
-
2
-
1/3
-
1 1/2
-
4
-
3/4
-
-
-
-
-
Directions
Mulligatawny Soup With Pliaf,Mulligatawny – which means pepper water – is the name given to the classic East Indian soup that is a meal in intself. Although it starts with a basic chicken soup, its unique flavor comes from a mix of pungent spices. The traditional accompaniment is a bowl of rice pilaf. Most of the preparation is done the day before serving, with the finishing touches done on the day of serving. However, I did not calculate the overnight refrigeration in the time estimates.,As it was opening day for Pick A Chef I needed a crockpot recipe so made adaptations to make it work. The recipe was a big hit even with the pickiest of diners. (I didn’t tell them about the apples or coconut until AFTER they were raving about the soup. HA!) I sauteed boneless chicken pieces and then added all of the soup ingredients to the crockpot except the cream. I was out of apple juice so used applesauce I had open. It cooked on high and smelled delicious. I forgot to add the cream at the end, but we swooned over the soup anyway. defiinitely a keeper! Thank you for sharing the recipe!,Mulligatawny – which means pepper water – is the name given to the classic East Indian soup that is a meal in intself. Although it starts with a basic chicken soup, its unique flavor comes from a mix of pungent spices. The traditional accompaniment is a bowl of rice pilaf. Most of the preparation is done the day before serving, with the finishing touches done on the day of serving. However, I did not calculate the overnight refrigeration in the time estimates.
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Steps
|
1
Done
|
Wash Chicken; Dry With Paper Towels. on Waxed Paper, Roll in Flour; Coat Completely. Reserve Remaining Flour. |
|
2
Done
|
Chop Onions to Make 1-1/2 Cups. Pare Carrots; Slice Diagonally About 1/2-Inch Thick. Slice Celery 1/4-Inch Thick. Pare, Core Apples; C Ut Into 1-Inch Cubes. |
|
3
Done
|
in Hot Butter in Large Heavy 8-Quart Kettle, Saute Chicken, Several Pieces at a Time, Turning With Tongs Until Browned on All Sides. as Chicken Browns, Remove to Shallow Pan to Catch Juices. Continue Browning the Rest of the Chicken - 20 Minutes in All. |
|
4
Done
|
to Fat in Kettle, Add Onion, Carrot, Celery, Apple, Remaining Flour, Curry, Salt, Mace, Chili, Cayenne, Coconut and Bay Leaf; Cook, Stirring, 5 Minutes. Add Broth and 3 Cups Water. Return Chicken. Bring to Boil; Reduce Heat; Simmer, Covered, 2 Hours. |
|
5
Done
|
Stir Occasionally. Remove from Heat; Cool Completely. Refrigerate Chicken and Broth, Covered, Overnight. |
|
6
Done
|
Next Day: Skim Fat from Surface of Soup. Remove Skin and Bone from Chicken. Cut Chicken Meat Into Large Pieces. Return Chicken to the Kettle. |
|
7
Done
|
Add Apple Juice and Cream. Reheat, Stirring. |
|
8
Done
|
Meanwhile, Make Pilaf: Cook Rice, Raisins, Almonds, Cinnamon and Mace; Toss to Mix. |
|
9
Done
|
to Serve: Spoon Pilaf Into Warm Bowls. Add Soup and Parsley. |
