MULLIGATAWNY
Provided by Ree Drummond : Food Network
Categories appetizer
Time 16m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Add the butter to a pot over medium heat and let it melt. Add the chicken and cook, stirring occasionally, until golden. Add the garlic and onions and cook, stirring, for a couple of minutes. Sprinkle the flour over the chicken and onion mixture and stir to combine. Stir in the curry powder and cook for 1 minute, stirring constantly. Pour in the chicken broth and stir to combine; cook for another minute to thicken. Add the half-and-half, brown sugar and some salt and pepper and cook for 5 more minutes.
- Meanwhile, peel and dice the apple. Add the apples to the pot and cook for another 5 minutes. Taste, adjust the seasonings and serve!
MULLIGATAWNY
Mulligatawny means "pepper water" in Tamil. It is a traditional soup from southern India, brought to Europe by the British. This vivid version includes chicken broth, coconut milk, lentils, and plenty of spices. This recipe has been adapted from "Curries & Bugles: A Memoir & Cookbook of the British Raj," by Jennifer Berman (HarperCollins; 1990).
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 17
Steps:
- Process garlic, ginger, turmeric, coriander, cumin, cayenne, bay leaf, and oil in a food processor to form a paste.
- Melt ghee or butter in a saucepan over medium heat. Add onion, and cook until soft, 4 to 5 minutes. Add spice paste, and cook, stirring, 3 minutes.
- Add coconut milk, and simmer 5 minutes. Stir in stock, masoor dal or split peas, and cilantro, then cover and bring to a boil. Reduce heat, and simmer 15 minutes. Add rice, and cook 15 minutes.
- Pour through a fine sieve into a clean saucepan, pressing on solids to extract as much liquid as possible. Stir in tamarind concentrate, and bring to a simmer. Serve sprinkled with garam masala.
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