Chicken Mulligatawny Soup

• 1 pound boneless, skinless chicken thighs (about 3 medium thighs), cut into 1/2-inch pieces
• A scant 1/2 teaspoon salt
• Freshly ground black pepper
• 1 teaspoon finely grated peeled fresh ginger
• 3 cloves garlic, crushed to a pulp in a garlic press
• 1 1/2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground turmeric
• 1 teaspoon hot curry powder
• 1/4 cup olive or canola oil
• 7 tablespoons chickpea flour, sifted
• 6 cups chicken stock
• 3 tablespoons lemon juice

1. Toss the chicken, salt, pepper, ginger, garlic, coriander, cumin, cayenne, turmeric, and curry powder in a bowl.
2. Mix well, cover, and set aside for 30 minutes to 8 hours, refrigerating if needed.
3. Pour the oil into a pan large enough to hold the stock easily and set over medium-high heat.
4. When hot, drop in all the chicken.
5. Stir and fry for 34 minutes or until the chicken turns white.
6. Add the sifted chickpea flour and continue to stir and fry for about 2 minutes.
7. Slowly add the chicken stock and 1/2 cup water, stirring from the bottom to collect whatever is stuck down there.
8. Bring to a boil.
9. Cover, turn heat to low, and simmer gently for 20 minutes, stirring now and then.
10. Taste for salt, adding some if your stock was unsalted.
11. Add the lemon juice and stir it in.

chicken, salt, freshly ground black pepper, ginger, garlic, ground coriander, ground cumin, cayenne pepper, ground turmeric, curry, olive, chickpea flour, chicken stock, lemon juice

Taken from www.epicurious.com/recipes/food/views/chicken-mulligatawny-soup-373742 (may not work)