ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

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All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Rightpunishable by Law

Wednesday, August 6, 2008

CHICKEN MULLIGATAWNY SOUP


Serves 6
Preparation time 45 minutes
Ingredients
½ kg chicken chopped into medium size pieces
1-teaspoon chilly powder
2-teaspoons pepper powder
1-teaspoon cumin powder
1-teaspoon coriander powder
1-teaspoon crushed garlic
2 big onions sliced
1 cup coconut paste or coconut milk
Salt to taste
Cook the chicken and all the ingredients with 6 to 8 cups of water in a large vessel on high heat till it reaches boiling point. Lower the heat and simmer for at least one hour till the soup is nice and thick. Garnish with mint leaves. Serve with bread or rice.

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