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Mulligatawny PDF Print E-mail
Written by yorky   
  • 4 tblsp Butter, unsalted
  • 700 gm Chicken pieces, with skin
  • 1 Onion, chopped
  • 1 Carrot, chopped
  • 1 Small turnip, chopped
  • 1 tblsp Curry powder (below)
  • 4 Cloves
  • 6 Black peppercorns, slightly crushed
  • 50 gm Lentils
  • 900 ml Chicken stock
  • Salt
  • Ground black pepper
Curry Powder (Classic Indian)
  • 8 Dried red chilies
  • 7 tblsp Coriander seeds
  • 4 tblsp Cumin seeds
  • 2 tsp Fenugreek seeds
  • 2 tsp Black mustard seeds
  • 2 tsp Black peppercorns
  • 1 tsp Turmeric
  • 1 tsp Ground ginger

Melt the butter in a large pan and fry the chicken pieces over a high heat until brown. Remove and set aside.

Add the onion, carrot and turnip to the pan and cook, stirring occasionally until slightly coloured. Stir in the curry powder, cloves and black peppercorns and cook for 2 minutes. Add the lentils and stock to the pan, bring to the boil and then add the chicken. Cover and simmer for 1 hour 15 minutes.

Remove the chicken from the pan and discard the skin. Chop the meat and then return to the pan and bring back to the boil. Check for seasoning and add salt and pepper to taste.

Curry Powder

Heat a heavy pan and dry fry the chilies, coriander seeds, cumin seeds, fenugreek seeds, mustard seeds and black peppercorns. Stir frequently until a heavy aroma os given off. Place in a spice grinder and grind to a fine powder. Stir in the turmeric and ginger. Store in an airtight container in a dark cupboard.
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