Mulligatawny Soup         
Posted by: Bev Mon, 12 Apr 2004, at 3:04 p.m.

This Indian soup is intended as a full meal. For company dining use choice chicken pieces, such as drumsticks, thighs and breasts exclusively and remove meat from the bones.

1 cup boiling water
1 cup shredded coconut
1 onion, finely chopped
1 carrot, peeled and grated
3 tbs. butter
1 tbs. curry powder
1 broiler-fryer, cut in pieces
4 cups chicken stock
2 bay leaves chopped cilantro hot cooked rice
1 lime, cut in wedges

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°) 2 to 3 hours, or until tender. Mound rice in each bowl. ladle in soup.
Accompany with lime wedges.

Makes 4 to 6 servings.