Happy fun good recipie time
Okay, tesselene requested this recipie but I figured a few of you other folks might also be interested. (eibii and ded_guy, I'm looking at you.) This is a peppery chicken soup which may in fact be the long-sought cure for the common cold. (The standard name for it is mulligatawny soup, for what that's worth) I'm doing this from memory, so I hope I don't make any mistakes. :)
You'll want:
- fat for frying, such as vegetable oil
- About two pounds of assorted chicken chunks. I use frozen boneless meat myself.
- four cups of chicken stock or broth
- a carrot, turinp, and onion, all diced
- copious amounts of decent curry powder
- whole black peppercorns
- whole cloves
- salt
- raisins--I use golden, but that's not strictly necessary.
- lentils, preferably split red ones (actually orange-ish) which may be sold as "masoor dhal" or some variation on that.
- ancho chili powder (optional)
First, heat some fat in a large pot. Fry the chicken chunks on a fairly high heat for a bit to brown them lightly, then remove from the pot and set aside.
Then, add the chopped carrot, turnip, and onion. Fry these for a while until the onions are soft and lightly colored. You can add a bit of crushed black pepper here if you want, as the fried pepper will have a different flavor.
Turn the heat down to medium. Now add two tablespoons of the curry powder along with the cloves. Fry the whole mixture for another couple minutes.
Add the chicken stock, peppercorns, lentils, raisins, and chicken chunks to the pot. Add ancho chili powder to the soup to taste if desired (A bit of cayenne can also be used, but can be too sharp to use in large quantity.) Simmer gently, covered, for at least an hour. Check on it every fifteen minutes to make sure it's not boiling too strongly, as that will pulverize the veggies.
Uncover the pot and allow the soup to continue to simmer gently while you remove the chicken. Chop the cooked chicken into smallish pieces (it will shred somewhat in the process, mostly likely, this is what you want). Return the chicken pieces to the pot and taste the soup. Add salt to taste, as the exact amount will vary depending on how salty the chicken stock used originally was (the canned stuff tends to have quite a bit, as always). Serve hot.
You'll want:
- fat for frying, such as vegetable oil
- About two pounds of assorted chicken chunks. I use frozen boneless meat myself.
- four cups of chicken stock or broth
- a carrot, turinp, and onion, all diced
- copious amounts of decent curry powder
- whole black peppercorns
- whole cloves
- salt
- raisins--I use golden, but that's not strictly necessary.
- lentils, preferably split red ones (actually orange-ish) which may be sold as "masoor dhal" or some variation on that.
- ancho chili powder (optional)
First, heat some fat in a large pot. Fry the chicken chunks on a fairly high heat for a bit to brown them lightly, then remove from the pot and set aside.
Then, add the chopped carrot, turnip, and onion. Fry these for a while until the onions are soft and lightly colored. You can add a bit of crushed black pepper here if you want, as the fried pepper will have a different flavor.
Turn the heat down to medium. Now add two tablespoons of the curry powder along with the cloves. Fry the whole mixture for another couple minutes.
Add the chicken stock, peppercorns, lentils, raisins, and chicken chunks to the pot. Add ancho chili powder to the soup to taste if desired (A bit of cayenne can also be used, but can be too sharp to use in large quantity.) Simmer gently, covered, for at least an hour. Check on it every fifteen minutes to make sure it's not boiling too strongly, as that will pulverize the veggies.
Uncover the pot and allow the soup to continue to simmer gently while you remove the chicken. Chop the cooked chicken into smallish pieces (it will shred somewhat in the process, mostly likely, this is what you want). Return the chicken pieces to the pot and taste the soup. Add salt to taste, as the exact amount will vary depending on how salty the chicken stock used originally was (the canned stuff tends to have quite a bit, as always). Serve hot.