--------- Recipe via Meal-Master (tm) v8.00
       Title: Chicken Mulligatawny (Sri Lanka)
  Categories: Soups, Main dish
       Yield: 6 servings
       1    Steaming chicken
      10 c  Water
       2 t  Salt
     1/2 t  Whole black peppercorns
            Few celery leaves
       2 md Onions
       4    Whole cloves
       1 T  Ground coriander
       1 t  Ground cummin
       1 t  Ground fennel
     1/2 t  Grounf turmeric
       2    Cloves garlic,chopped
       1 t  Finely grated ginger
       1    5cm stick cinnamon
     500 g  Ripe tomatoes, diced
       2 t  Ghee
      10    Curry leaves
       1 c  Thick coconut milk
            Lemon juice to taste
   Cut chicken into joints and put into a large saucepan with sufficient
   water to cover. Add salt, peppercorns, celery leaves and 1 onion peeled
   and stuck with the whole cloves. Bring to the boil on high heat, then turn
   heat low, cover and simmer for 30 minutes. Add coriander, cummin, fennel,
   turmeric, garlic, ginger, cinnamon, and tomatoes and simmer for a further
   hour or until chicken is tender.
   Strain stock into a large bowl. When chicken is cool enough to handle, cut
   hald the flesh into dice and return to the stock.
   Slice the remaining onion. Wash out pan in which chicken cooked, dry it
   well and in it heat the ghee. Fry the curry leaves and sliced onion until
   the onion is well browned, then pour stock into pan and let it come to the
   boil. Reduce heat, stir in coconut milk and when soup returns to simmering
   point again remove from heat. Taste and add lemon juice to sharpen the
   flavour. If necessary add more salt. Serve hot.
   Compiled by: Imran C.-Gold Coast-'Oz