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New Recipes

1 Pound 100g roasted and unsalted peanuts 2 Heat a dry pan over a low heat; Stir-fry seasoning (1) over a low heat till dry; Turn off the heat.


Chicken Mulligatawny

Ingredients :

1000g chicken, 4 cloves of garlic, 2 onions, 1 stalk of , 3 lemons, 2.5 cups of chicken stock, 6 cardamon pods, 5-cm-long stick, 6 sprigs of curry leaves, 1t ground cumin, 1/2t turmeric powder, 115g coconut cream, 600ml oil.

SEASONINGS:
some salt, some ground pepper.

Preparation :

1. Thaw chicken; Blanch in boiling water for 20 seconds; Remove and immediately rinse in running water till cool; Discard the skins and bones; Drain; Marinate in seasonings for 30 minutes.
2. Peel, rinse and mince garlic.
3. Peel and rinse onions; Chop an half finely; Julienne the remaining.
4. Rinse and chop the coriander finely.
5. Rinse lemons; Cut into halves; Juice; Discard the lemons.
6. Add 2.5 cups of chicken stock to a pan; Bring to the boil over a high heat; Add the chicken; Bring to the boil over a high heat again; Cover with a lid; Simmer over a low heat for 1 hour.
7. Add 600ml to a saucepan; Bring to the boil over a high heat; Deep-fry the julienned onions over a high heat till crispy; Remove and drain; Turn off the heat.
8. Skim the surface of the soup from the step 6; Remove the chicken; Bring to the boil over a high heat again; Turn to a low heat; Add all the ingredients (except the oil, the deep-fried onion and the chicken); Simmer over a low heat for 13 minutes; Turn off the heat; Strain; Return the chicken to the soup; Bring the soup to the boil over a medium heat; Turn off the heat; Arrange in a serving bowl; Garnish with the deep-fried onion; Ready to serve.