Mulligatawny Soup

Recipe Ingredients

1 cup	237ml	Boiling water
1 cup	93g / 3.3oz	Shredded coconut
1		Onion - finely chopped
1		Carrot - grated
3 tablespoons	45ml	Butter
1 tablespoon	15ml	Curry powder
1		Broiler-fryer - cut in pieces
4 cups	948ml	Chicken stock
2		Bay leaves
		Cilantro - chopped
		Rice - cooked, hot
1		Lime - cut in wedges

Recipe Instructions

Pour boiling water over coconut and let stand. Using a large frying pan, saute onion and carrot in butter until limp and golden. Add curry powder. Cook 3 to 4 minutes.

Add chicken and saute until browned. Transfer to crockery pot. Drain coconut through wire strainer. Save liquid. Discard coconut. Add coconut liquid, stock and bay leaf to chicken. Season with salt and pepper.

Cover crockery pot. Cook on high (300 degrees) 2 to 3 hours, or until tender. Mound rice in each bowl. Ladle in soup. Accompany with lime wedges.

Source:
"Extra-Special Crockerypot Recipes" by Lou Seibert Pappas

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