Mulligatawny And Green Raita
Serves: 5
Destiney Bartoletti
1 January 1970
Based on User reviews:
45
Spice
48
Sweetness
43
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
8 cloves
Garlic (smashed)1 tbsp
Ground Coriander1 tbsp
Ground Cumin1 tbsp
Turmeric1 tsp
Ground Mustard3 tbsps
All-Purpose Flour6 cups
Chicken Stock1 tsp
Ground Cardamom2
Limes1.5 cups
Basmati Rice1
Plain1 tbsp
Whole Black Peppercorns4 large
Bay Leaves4 stalks
Celery (coarsely chopped)Directions:
1
Heat the EVOO in a Dutch oven over medium-high heat and melt the butter into the oil
2
Add the garlic, onions, 1 apple and the ginger and season with salt and pepper
3
Cook until tender, 7 to 8 minutes
4
Add the coriander, cumin, turmeric and ground mustard and cook, stirring, until fragrant
5
Add the flour and cook, stirring, for 1 minute
6
Add the stock and simmer until thickened to the consistency of a light sauce, about 20 minutes
7
Stir in the chicken
8
Put the remaining apple in a food processor with the yogurt, cilantro and mint
9
Pulse to combine
10
Add the cardamom and the juice of 1 lime and season with salt and pepper
11
Whizz to combine
12
Refrigerate until ready to serve
13
To serve, prepare the rice according to the package directions
14
Cut the remaining lime into wedges
15
Heat a griddle or grill pan over medium-high heat and splash some water on it, then grill the naan and brush with melted butter
16
Ladle the mulligatawny into shallow bowls and top with the rice and a dollop of raita
17
Serve the naan and lime wedges on the side
18
Put the chicken in a very large stockpot or divide between 2 pots if necessary
19
Add the peppercorns, garlic, bay leaves, carrots, celery, lemons, onions and herb bundle and sprinkle with salt
20
Add enough water to cover the chicken
21
Bring to a boil, then reduce the heat to low and cook at a rolling simmer for 1 1/2 hours
22
Remove the chicken from the liquid and let cool
23
Strain the stock
24
(You should have 5 to 6 quarts stock
25
) Remove the skin and bones from the chicken, and shred the meat using your hands or 2 forks