The well-known Mulligatawny soup comes in a curry avatar here. An army of spices goes into the gravy and that’s what makes the dish special.
Chicken Mulligatawny CurryIngredients
Chicken 300 gms
Small onion 100 gms
Garlic 5-6 flakes
Ginger 1
Cinnamon 2 stick
Tomato, finely chopped 2
Curry leaves 1
Coriander leaves 1
Salt to taste
Red chilli 4
Green chilli, sliced 2
Coriander powder 2 tsp
Chilli powder 1 tsp
Cumin seeds a pinch
Fennel seeds a pinch
Peppercorn 1 tsp
Bengal gram, split 1 tsp
Turmeric powder 1 tsp
Coconut 1
Lime one wedge
Butter 50 ml
Ghee 1 tsp
Method
Warm butter in a thick-bottomed pan. Add cinnamon, pepper corn, red chilli, cumin and fennel. Saute for half a minute. Add small, sliced onion, green chilli, curry leaves, ginger and garlic and continue to sauté for few minutes. Then add turmeric powder, coriander powder, chilly and cumin. Add tomatoes and cook till the masala thickens. Now add in the chicken pieces and salt, sauté. Pour some water, bring it to boil and cook till the chicken is done.
