Title: East Indies Mulligatawny
Categories: Soup Main
Yield: 6 Servings

1		Broiler-fryer chicken; about 2 1/2 pounds, cut up
1	md	Onion; stuck with 4 cloves
2	lg	Carrots; scraped and sliced thick
1		Stalk celery; sliced
6	c	Chicken broth
1 1/2	ts	Salt
1/2	ts	Pepper
1/4	c	Butter or margarine
1	lg	Onion; peeled, sliced thin
2	tb	Turmeric powder
1	ts	Cayenne pepper
1	ts	Ground coriander
1		Clove garlic; crushed
1/3	c	All-purpose flour
1 1/2	c	Grated coconut; preferably unsweetened
2	c	Hot cooked long grain rice
1	lg	Lemon; sliced

Put chicken pieces into a large kettle. Add onion with cloves, carrots, celery, chicken broth, salt, and pepper. Bring to a boil. Lower heat and cook slowly, covered, 30 minutes, until chicken is tender. Remove chicken pieces and take off meat from bones. Cut meat into bite-sized pieces. Remove chicken pieces and take off meat from bones. Cut meat into bite-sized pieces. Remove and discard skin and bones. Strain an reserve broth. Saute onion in heated butter or margarine until tender. Add turmeric, coriander, cayenne, and garlic; cook slowly 1 minute. Stir in flour; blend well. Gradually add strained broth and then the coconut. Cook slowly, stirring, 10 minutes. Add cooked chicken pieces and leave on stove just long enough to heat. Serve in wide bowls. Put cooked rice in a bowl and lemon slices on a plate; pass them to each person to be added to the soup as garnishes.

from The Complete International One-Dish Meal Cookbook

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