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Sri Lankan   -   Chicken Mulligatawny Soup   adapted from Fire and Spice by Heather Jansz Balasuriya

  • 1 Pound Chicken -- cubed
  • 6 Cups Water
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Black Pepper
  • 1 Tablespoon Ground Coriander
  • 1 Tablespoon Cumin
  • 1 Pinch Saffron
  • 2 Large Tomatoes -- finely chopped
  • 1 Large Onion -- sliced
  • 1 Stick Cinnamon
  • 1/2 Teaspoon Ginger -- finely chopped
  • 2 Cloves Garlic -- finely chopped
  • 2 Tablespoons Olive Oil
  • 2 Cups Coconut Milk
  • 2 Tablespoons Lemon Juice
Directions Put chicken and water in pan and bring to a boil. Add salt, pepper, coriander, cumin, saffron, tomatoes, half the onions, cinnamon, garlic and ginger. Simmer for 30 minutes. Remove from heat. In skillet, heat the oil and brown the remaining onions. When brown, add coconut milk. Then add to the chicken mixture. Add lemon juice. Bring to a boil and simmer for 15 minutes. Serve hot with rice.
Serves 4
Time to Make 0:00

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