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Mulligatawny Soup - 04

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 cup 237ml Boiling water

    2. 1 cup 93g / 3 1/3oz Shredded coconut

    3. 1 Onion - finely chopped

    4. 1 Carrot - grated

    5. 3 tablespoons 45ml Butter

    6. 1 tablespoon 15ml Curry powder

    7. 1 Broiler-fryer - cut in pieces

    8. 4 cups 948ml Chicken stock

    9. 2 Bay leaves Cilantro - chopped Rice, cooked, hot

    10. 1 Lime - cut in wedges

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Pour boiling water over coconut and let stand. Using a large frying pan, saute onion and carrot in butter until limp and golden. Add curry powder. Cook 3 to 4 minutes. Add chicken and saute until browned. Transfer to crockery pot. Drain coconut through wire strainer. Save liquid. Discard coconut. Add coconut liquid, stock and bay leaf to chicken. Season with salt and pepper. Cover crockery pot. Cook on high (300 degrees) 2 to 3 hours, or until tender. Mound rice in each bowl. Ladle in soup. Accompany with lime wedges.

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