Mulligatawny soup with chicken
Curries With Bumbi · ♥ 304 likes · 9.2K views · 4 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 2 tsp black peppercorns
- 1 tsp dried mint
- 6 whole cloves
- 2 tsp curry powder
- ¼ cup water
- 2 inch cinnamon stick
- 150 g chopped onions
- 100 g carrots
- 340 g boneless skinless chicken thighs
- 200 ml thick coconut milk
- 2 tbsp lemon juice
In a blender grind cumin seeds, coriander seeds, black peppercorns, dried mint and cloves to a fine powder.
A soup that is more like a curry
- coriander leaves
- 2 tsp grated ginger
- 2 tsp grated garlic
- ¼ tsp chili powder
- ¼ tsp turmeric powder
Add coriander leaves (and fresh mint if using), grated ginger and garlic, curry powder, chili powder and turmeric; add a little water and blend to a thick paste.
- 4 tbsp slivered almonds
Blend the almonds, soaked in hot water about an hour, to a smooth paste.
- 2 tbsp oil
- 1 whole dried bay leaf
Heat the oil in a pot on medium high; add the bay leaf and cinnamon stick, stir briefly, then the onions for 3 to 4 minutes.
Aromatics, vegetables and chicken
Add the spice paste and a teaspoon of salt; fry on medium 4 to 5 minutes until fragrant.
Taste and adjust salt; add lemon juice and switch off the heat at once. Remove the bay leaf and cinnamon stick.