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Curried Chicken And Vegetable Soup (Mulligatawny)

2 faves
Nutrition per serving    (USDA % daily values)
CAL
4010
FAT
908%
CHOL
617%
SOD
108%

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Ingredients for 8 servings

1 chicken, about 3 lb., cut into 8 to 10 serving pieces and skinned

1 small bunch fresh cilantro

2 black or 4 green cardamom pods, lightly bruised

2 cassia leaves, broken into bits

6 cups water

2 cups finely chopped yellow onion

2 carrots, peeled and chopped

2 boiling potatoes, peeled and chopped

1 1/2 cups chopped tomato

2 Tbs. cornstarch dissolved in 1/4 cup water, if needed

1 cup coconut milk, light cream or milk

1 1/2 tsp. salt, or to taste

1/4 cup usli ghee or unsalted butter

1 Tbs. minced garlic

2 tsp. ground garam masala or curry powder (see related recipes at left) or cumin

Freshly ground pepper, to taste

1 1/4 cups hot cooked long-grain white rice (optional)

Juice of 1 lemon

1/2 cup sliced almonds, toasted

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