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Chicken Mulligatawney
Contributed By: Muriel Rothenbush
From: Arkansas
Date: June 07, 2002
Serves: 4 - 6

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1 chicken (washed in cold water and cut in 12 pieces)

2 quarts of water
4 or 5 black peppercorns
1 teaspoon ground turmeric
1/2 teaspoon ground ginger
2 teaspoons ground coriander seeds
1 or 2 dried red cayenne peppers, crushed
2 tablespoons cooking oil
1 mediun sized onion, chopped
A little vinegar
1 cup cooked rice (optional)




1. Mix the turmeric, ginger, and coriander and the vinegar into a paste. Set aside. Saute the onions in the oil only until they are soft and translucent; THEY MUST NOT BROWN. Add cayenne pepper and the spice paste. Stir and cook for 1 minute. Remove from heat and set aside.

2.  Meanwhile cook the chicken in the water with the peppercorns until the chicken is very tender. Remove the bones. Add the spice and onion mixture. Bring to simmering and add salt to taste. Add rice and cook long enough to heat it through. Serve


3.  If the onions should brown while sauteing it will make the soup bitter. Discard them and start over with fresh onions.



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