Mulligatawny Stew
chicken, indian, stews
1/4 cup butter
3 lb chicken, cut in pieces
1 tablespoon instant minced onion
3 quart ; water, boiling
1 tablespoon vegetable flakes
1 tablespoon curry powder
1/4 teaspoon msg
1 teaspoon turmeric
1/4 cup chicken seasoned stock base
1/8 teaspoon mace
1/2 teaspoon parsley flakes
1/4 teaspoon black pepper
6 tablespoon flour
Melt butter in large saucepan or dutch oven. Add chicken pieces and onion; cover and simmer over low heat 20 minutes. Add remaining ingredients except flour. Simmer 40 minutes or until chicken is tender. Remove chicken and strain stock. Return stock to saucepan. Remove chicken from bones; chop meat and add to stock. Simmer 15 minutes. Make a thin, smooth paste by mixing together the flour with an equal amount of water. Then stir into the soup; continue cooking until thickened. Remove excess fat, if you wish. Serve piping hot.
Source: Spices of the World Cookbook, by McCormick
Yield: 3 quarts