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INGREDIENTS

4 1/2 c Water
1 tb Ground coriander
3 tb All-purpose flour
1/2 ts Turmeric
1 Lemon; cut into wedges
1 c Onion ; chopped
2 Carrots; cut up
1 tb Ginger root ; grated
1 lg Onion
1 ts Salt
1 Stewing chicken (about 5-6
2 tb Cooking oil
1 1/2 ts Ground cumin
1/3 c Whipping cream
4 Garlic ; minced
1/2 ts Ground red pepper
Snipped fresh coriander or

Servings

INSTRUCTIONS

In a large saucepan place chicken, water, cut-up onion, cut-up carrots and salt. Bring to boiling; reduce heat. Cover and simmer for 2 hours or till the chicken is tender. Meanwhile, in a small skillet cook chopped onion and garlic in hot cooking oil for 5 minutes. Add ground coriancer, ground cumin, turmeric, and ground red pepper; cook and stir over medium heat 2 minutes more. Remove chicken from broth. When chicken is cool enough to handle, remove and discard skin and bones; chop chicken. Remove and discard vegetables. Skim fat from broth. Stir in onion and spice mixture. Cover; simmer 30 minutes. Stir cream into flour (mixture will be thick); stir into stew. Add gingerroot. Cook over medium heat, stirring constantly, till thickened and bubbly. Cook and stir 1-2 minutes more. To serve, ladle the stew into individual serving bowls. Garnish each serving with snipped fresh coriander or parsley. Accompany each serving with a wedge of lemon to be squeezed into the stew just before eating. Serving Ideas : Great served with homemade pita or naan bread!!!!! NOTES : As the story goes, mulligatawny soup was first prepared by local cooks in southern India for their English masters. The literal meaning "pepper water", betrays its delicate flavor. This version of the soup is so hearty we called it stew. Two forms of coriander are used in this recipe. Coriander seed is available in most grocery stores whole or ground. It is used extensively in Indian cooking and is an important ingredient in curry powder. Aromatic coriander leaves resemble parsley in appearance and often are used to garnish Indian dishes. Also called cilantro or Chinese parsley, these leaves are sold in Indian, Oriental and Mexican markets. Recipe by: BH&G (Hot & Spicy) Posted to MC-Recipe Digest V1 #810 by Creedenite@aol.com on Sep 26, 1997

NOTES

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Mulligatawny Stew

4 1/2 c Water 
1 tb Ground coriander 
3 tb All-purpose flour 
1/2 ts Turmeric 
1  Lemon; cut into wedges 
1 c Onion chopped
2  Carrots; cut up 
1 tb Ginger root grated
1 lg Onion 
1 ts Salt 
1  Stewing chicken (about 5-6 
2 tb Cooking oil 
1 1/2 ts Ground cumin 
1/3 c Whipping cream 
4  Garlic minced
1/2 ts Ground red pepper 
  Snipped fresh coriander or

In a large saucepan place chicken, water, cut-up onion, cut-up carrots and  salt. Bring to boiling; reduce heat. Cover and simmer for 2 hours or till  the chicken is tender.    Meanwhile, in a small skillet cook chopped onion and garlic in hot cooking  oil for 5 minutes. Add ground coriancer, ground cumin, turmeric, and ground  red pepper; cook and stir over medium heat 2 minutes more.    Remove chicken from broth. When chicken is cool enough to handle, remove  and discard skin and bones; chop chicken. Remove and discard vegetables.  Skim fat from broth. Stir in onion and spice mixture. Cover; simmer 30  minutes.    Stir cream into flour (mixture will be thick); stir into stew. Add  gingerroot. Cook over medium heat, stirring constantly, till thickened and  bubbly. Cook and stir 1-2 minutes more.    To serve, ladle the stew into individual serving bowls. Garnish each  serving with snipped fresh coriander or parsley. Accompany each serving  with a wedge of lemon to be squeezed into the stew just before eating.  Serving Ideas : Great served with homemade pita or naan bread!!!!!    NOTES : As the story goes, mulligatawny soup was first prepared by local  cooks in southern India for their English masters.  The literal meaning  "pepper water", betrays its delicate flavor.  This version of the soup is  so hearty we called it stew. Two forms of coriander are used in this  recipe. Coriander seed is available in most grocery stores whole or ground.  It is used extensively in Indian cooking and is an important ingredient in  curry powder. Aromatic coriander leaves resemble parsley in appearance and  often are used to garnish Indian dishes. Also called cilantro or Chinese  parsley, these leaves are sold in Indian, Oriental and Mexican markets.  Recipe by: BH&G (Hot & Spicy)    Posted to MC-Recipe Digest V1 #810 by Creedenite@aol.com on Sep 26, 1997

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Nutrition

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Serving Size: 1 Serving (134g)
Recipe Makes: 8 Servings

Calories: 82
Calories from Fat: 44 (54%)

Amt Per Serving		% DV

	Total Fat 4.9g	6 %
	Saturated Fat 0.9g	4 %
	Monounsaturated Fat 2.7g
	Polyunsanturated Fat 1.1g
Cholesterol 3.4mg		1 %
Sodium 44.6mg		2 %
Potassium 129mg		3 %
Total Carbohydrate 9.2g		3 %
	Dietary Fiber 1.6g	7 %
	Sugars, other 7.5g
Protein 1.4g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 82

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