Spice Powder:
1 teaspoon coriander
? teaspoon cumin seeds
? teaspoon ground ginger
1/8 teaspoon cinnamon
? teaspoon turmeric

4 cups chicken stock (see link)
4 chicken thighs, about 4 oz each, trimmed of all visible fat and skin
1 teaspoon extra-light olive oil, with a dash of sesame oil
1 large yellow onion, peeled and thinly sliced
2 cloves garlic, peeled, smashed and finely chopped
4 teaspoons curry powder
? cup dried lentils
1 bay leaf
1 cup cooked rice
1 teaspoon coconut essence
? cup strained yogurt
Juice of 1 lemon
teaspoon salt

cup strained yogurt mixed with teaspoon coconut essence


1. Grind the coriander, cumin, ginger, cinnamon and turmeric together in a coffee grinder or spice mill. Set aside.

2. Bring the chicken stock to a slow boil, cook the chicken in the stock for 25 minutes or until the internal temperature of the chicken reads 165 degrees F. on a kitchen thermometer. Remove the chicken, let it cool enough to handle; then pull the meat away from the bone. Separate the chunks of meat into smaller pieced and set aside. Strain and reserve the chicken stock.

3. Pour the oil into a large stockpot over medium heat, add the onion and garlic and cook for 2 minutes. Stir in the curry powder, until the onion and garlic are well coated and the curry powder is warmed. Add the lentils, bay leaf and reserved chicken stock, bring to a boil, reduce the heat and simmer 30 minutes.

4. Remove the bay leaf, add the chicken meat and rice and warm though. Push 1 teaspoon of the spice mixture though a fine sieve into the soup, add the coconut essence and mix well.

5. Just before serving, remove the soup from the heat and stir in the yogurt until well incorporated. The soup cannot be too hot for this step or the yogurt will curdle. Add the lemon juice, to taste, and the salt and mix well.

6. To Serve: Ladle the soup into individual serving bowls and garnish with a dollop of the yogurt coconut mixture. Push teaspoon of the spice mixture through a small sieve over the top of each serving.
This is a traditional Indian soup which Graham Kerr has modified to create and rich yet lower fat version.
Mulligatawny Soup
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