Chicken Mulligatawny

Ingredients

2 pounds or 6-½ cups chicken, skinned, boned and cubed

2½ cups water

6 green cardamon pods

1 piece cinnamon stick, 2 inches long

4 to 6 curry leaves

1 tablespoon ground coriander

1 teaspoon ground cumin

½ teaspoon turmeric

3 cloves garlic, crushed

12 whole peppercorns

4 cloves

1 onion, finely chopped

4 ounces coconut cream

Salt, to taste

Juice of 2 lemons

Deep-Fried onions, to garnish

Method

1.            Place the chicken in a large pan with the water and cook until the chicken is tender.

2.            Skim the surface, then remove the chicken with a slotted spoon and keep warm.

3.            Reheat the stock in the pan.  Add all the remaining ingredients, except the chicken and the deep-fried onions.  Simmer for 10-15 minutes, then strain and return the chicken to the soup.  Reheat the soup and serve garnished with the deep-fried onions.