Anglo-Indian Recipes from Bridget White-Kumar. Easy to follow recipes and instructions of popular and everyday Anglo-Indian Dishes
ANGLO-INDIAN COOKERY BOOKS BY BRIDGET WHITE
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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