Mulligatawny Soup ( Chicken )

A substantial chicken soup from India. From the cookbook simply titled "Rice".

• Ready In: 1 hr 25 mins
• Serves: 4-6

Ingredients

• 1⁄4 cup  peanut oil or 1⁄4 cup canola oil
• 2  chicken breast halves
• 2  chicken drumsticks
• 2  chicken thighs
• 2  large garlic cloves, minced
• 1  inch  piece fresh ginger, minced
• 1  medium onion, finely chopped
• 1  teaspoon ground cumin
• 1  teaspoon turmeric
• 1⁄4 teaspoon ground cayenne pepper
• 1⁄2 cup coconut milk or 1⁄2 cup  light cream
• 6  cups chicken broth (homemade or canned)
•  salt, to taste
• 1⁄2 cup long grain white rice
• 1 (15 ounce) can chickpeas

Directions

1. Brown chicken in oil in heavy pot; remove and set aside.
2. In same pot, cook garlic and ginger 1 - 2 minutes.
3. Add onion and cook 5 - 10 minutes until soft and golden.
4. Stir in spices.
5. Return chicken pieces and add milk or cream, broth and salt.
6. Simmer 40 minutes.
7. Remove chicken pieces; discard skin and bones and return meat to pot.
8. Add rice and chickpeas and bring to a boil.
9. Reduce heat and simmer 20 minutes.