Incredible taste, easy to make and fun to eat especially with all of its accompaniments. What more could you want from a soup? Oh, yes, it’s beautiful to look at and packed with loads of nutrients. All the spices actually add up to a curry but this soup is more delicate and less spicy than a normal curry. Kids love to put the raisins, coconut and peanuts on top! Put a scoop of cooked basmati rice in your soup bowl before adding the soup and you have a complete meal.
- 1 3-pound chicken, cut up
- 6 cups chicken stock or water
- 1 onion stuck with 6 cloves
- 1 stalk of celery
- 1 carrot coarsely chopped
- 1 bay leaf
- 2 sprigs of parsley
- Salt to taste
- 15 whole peppercorns
- 1 cup packaged coconut
- 1 16-ounce can chickpeas, drained
- 4 Tablespoons Pareve margarine
- 6 Tablespoons flour
- 1 Tablespoon turmeric
- 1/2 teaspoon powdered ginger
- 1 Tablespoon ground cumin
- 1 Tablespoon ground coriander
- 2 cloves garlic, minced
- 1/8-1/4 teaspoon cayenne pepper
- 1-cup soy creamer
- Salt and pepper to taste
- Cook the chicken in a 4-quart pot with the next 8 ingredients for 1 hour or until the chicken is tender. Strain the broth and remove the meat from the bones.
- Put 2 cups of the strained broth into a blender and add the coconut. Blend until the coconut is pulverized. Strain the coconut milk through cheesecloth or a double mesh strainer. Throw away any coconut solids
- If the blender is gritty rinse out the container with water; no need to thoroughly wash or dry. Add coconut milk and chickpeas to the blender and blend until smooth.
- Combine all of the spices with the flour. Melt the 4 Tablespoons pareve margarine in a 3-quart saucepan. Whisk in the flour mixture and the garlic and stir for 1 minute. Whisk in the coconut milk mixture and the remaining broth until smooth and thickened.
- Add the cream and the chicken pieces and season to taste with the salt and pepper.
Note 1: Coconut milk does not contain any dairy products. It gets its name from its color and consistency.
Note 2: If you do not keep a kosher kitchen you may substitute butter for margarine and half and half for soy creamer.
- [Image]: https://cookingandmore.com/wp-content/uploads/2009/04/mulligatawnyws.jpg