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Ingredients

• 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

Description

Mulligatawny Means "pepper-water," And This Soup, From The Mangalore Christians Of Karnataka, Is Traditionally Spicy Hot. If Desired, Half A Duck May Replace The Chicken; The Cooking Times Will Be The Same.

Williams-Sonoma