Chicken Mulligatawny (Sri Lanka)
1 Steaming chicken 10 c Water 2 t Salt 1/2 t Whole black peppercorns Few celery leaves 2 md Onions 4 Whole cloves 1 T Ground coriander 1 t Ground cummin 1 t Ground fennel 1/2 t Gro...
Ingredients
- 1steaming chicken
- 10cup water
- 2tsp salt
- 1/2tsp whole black peppercorns
- 4whole cloves
- 1tsp ground coriander
- 1tsp ground cummin
- 1tsp ground fennel
Directions
- 1
1 Steaming chicken 10 c Water 2 t Salt 1/2 t Whole black peppercorns Few celery leaves 2 md Onions 4 Whole cloves 1 T Ground coriander 1 t G
- 2
Add salt, peppercorns, celery leaves and 1 onion peeled and stuck with the whole cloves
- 3
Bring to the boil on high heat, then turn heat low, cover and simmer for 30 minutes
- 4
Add coriander, cummin, fennel, turmeric, garlic, ginger, cinnamon, and tomatoes and simmer for a further hour or until chicken is tender
- 5
Strain stock into a large bowl
- 6
When chicken is cool enough to handle, cut hald the flesh into dice and return to the stock
- 7
Slice the remaining onion
- 8
Wash out pan in which chicken cooked, dry it well and in it heat the ghee