Serves 4-6
INGREDIENTS
900g/2lb chicken, boned, skinned and cubed
575ml/1 pint/2/1/2 cups water
6 green cardamom pods
1 piece cinnamon stick, 5cm/2in long
4-6 curry leaves
1 tbsp coriander powder
1 tsp cumin powder
1/2 tsp turmeric
3 cloves garlic, crushed
12 whole peppercorns
4 cloves
1 onion, finely chopped
115g/4oz coconut cream block
salt, to taste
juice of 2 lemons
deep-fried onions, to garnish
coriander leaves, chopped, to garnish

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Chicken Mulligatawny

Place the chicken in a large pan with the water and cook until the chicken is tender. Skim the surface, then strain, reserving the stock and keeping the chicken warm.

Return the stock to the pan and reheat. Add all the remaining ingredients, except the chicken, deep-fried onions and coriander. Simmer for

10-15 minutes, then strain and return the chicken to the soup. Reheat, garnish with deep-fried onions and chopped coriander and serve.