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LivingFood and DrinkGay Cook's Mulligatawny Soup   

Gay Cook’s Mulligatawny Soup   

Gayby Gay Cook

This soup was created during the time the British occupied India between 1858 and 1947. Milder spices along with apple gave it a Western touch. The soup was carried in flasks to the hills by the British army offices to keep warm served with cooked rice. It is your choice to serve the soup with rice.


Serves 5

  • 3 chicken legs with skin, separated at the joint
  • 3 tbsp (45 ml) butter or chicken fat
  • 1 large onion, peeled, chopped
  • 3 – 4 garlic cloves, smashed with flat part of chef’s knife
  • 3 tbsp (45 ml) curry powder or paste
  • 2 tbsp (30 ml) cumin powder or seeds
  • 1 tsp (5 ml) ground red pepper or taste
  • 1 tbsp (15 ml) grated fresh peeled ginger (about 2 inches)
  • 1 medium potato, cut into cubes
  • 1 large red or yellow bell pepper, seeded, cut into cubes
  • 1 medium apple, peeled, cored, chopped
  • 3 medium tomatoes, chopped or 3 tbsp (45 ml) tomato paste
  • 3 cups (750 ml) water
  • 1 398 ml can coconut milk (AROY-D is the purest)
  • Juice and grated rind of 1 lemon
  • 2 tsp(10 ml) salt and 1 tsp (5 ml) pepper or to taste
  1. In saucepan, melt the butter on medium-high heat, add chicken allow to brown on all sides to render out the chicken fat. Remove chicken leaving the fat in the pan. Add the onion, garlic, curry powder, cumin and red pepper, and ginger to gently cook 6 minutes stirring often. Stir in potato, pepper, apple, chicken pieces, tomatoes and water. Partially cover and cook for 40 minutes or until chicken is tender.
  2. Lift the chicken out of the soup to cool and remove the bones. Tear chicken into quite small pieces and reserve.
  3. Puree soup in a blender or food processor until smooth. Return to saucepan and stir in coconut milk and chicken pieces. Add lemon juice, rind, salt and pepper. It soup is still too thick, add more water just until the thickness is to your liking.
  4. Serve hot over cooked rice in soup bowls if desired.
To Readers: if you have any questions about this recipe or anything else related to food, please feel free to email me: <> .




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