Mulligatawny

• 2 pounds boneless chicken skinned
• 2 1/2 cups water
• 6 green cardamom pods
• 1 cinnamon stick
• 6 curry leaves
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 3 garlic cloves crushed
• 1 onion finely chopped
• 1/2 cup coconut cream
• 2 lemons
• fried onions deep-, to garnish

1. Place the chicken portions in a large pan with the water. Bring to a boil, then simmer for about 1 hour or until the chicken is tender.
2. Skim the surface, then remove the chicken pieces with a slotted spoon and keep warm.
3. Reheat the stock in the pan. Add the remaining ingredients except for the chicken and deep-friend onions. Simmer for 10-15 minutes, then strain and return the chicken to the soup. Reheat the soup and serve garnished with deep-fried onions.
4. You can also cook 2/3 cup red lentils in the stock for 30 minutes after removing the chicken in step 2. Add 4 oz diced potato and cook for another 20 minutes, then continue step 3 as above.

chicken skinned, water, green cardamom, cinnamon, curry, ground coriander, ground cumin, ground turmeric, garlic, onion, coconut cream, lemons, onions

Taken from www.yummly.com/recipe/Mulligatawny-1664869 (may not work)