Chicken Mulligatawny
1 cup dholl (yellow split peas)
1 litre water
2 tbsp vegetable oil
1 large onion, chopped
1 medium carrot, diced
1 large celery stalk, diced
3-4 garlic cloves, crushed
2 tspn freshly grated ginger
3 skinless chicken breasts, cut into smallish cubes
2 heaped tspn curry powder
1 tspn ground cumin
½ tspn cayenne
2 tspn turmeric
6 cups chicken stock
freshly ground salt & pepper
plain yoghurt
1 litre water
2 tbsp vegetable oil
1 large onion, chopped
1 medium carrot, diced
1 large celery stalk, diced
3-4 garlic cloves, crushed
2 tspn freshly grated ginger
3 skinless chicken breasts, cut into smallish cubes
2 heaped tspn curry powder
1 tspn ground cumin
½ tspn cayenne
2 tspn turmeric
6 cups chicken stock
freshly ground salt & pepper
plain yoghurt
Gently cook split peas in water to just cover for about 15 mins until tender. Drain well and set aside. Heat 1 tbsp oil in a large pot and gently saute onion, carrot, celery, garlic and ginger until softish. Add remaining oil and chicken. Toss well to seal and then add curry powder, cumin, cayenne and turmeric. Mix well, and briefly cook to toast spices. Then add cooked split peas, stock to just cover and seasonings. Gently simmer for about 15 mins until tender, adding more stock if needed. Check for seasoning and serve with yoghurt sprinkled on top.