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Print this Recipe    Mulligatawny 05

Simple Mulligatawny
Yield: 4 servings

1 sm chicken
2 md onions
50 g ghee (clarified butter)
yellow curry paste

Clean chicken and cut into 8 or more parts. In a dutch oven, bring
to a boil with cold water. Add some salt and let simmer for about
2 1/2 hours.

Skim off foam. Remove skin and bones from chicken parts; transfer
meat to a large soup bowl. De-fat the chicken broth

Slice the onions thinly and fry in the ghee until golden brown.
Add to the chicken in the soup bowl.

Blend curry paste with a little broth, then stir into the remaining
broth; bring to a boil. Pour hot soup over onions and chicken in
the bowl. The amount of curry paste should be adapted to your
taste, but in general the soup should be fairly hot. Indian-style
curry-paste is best, but any Thai-style paste will do as well.

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