The predecessors of this version of Mulligatawny were created by local cooks in southern India. The countless variations of this soup are all curried and then smoothed with coconut milk or cream.
Skin, bone, and cut into bite-sized pieces:
2 pounds chicken thighs
Heat over medium-high heat in a soup pot:
3 tablespoons vegetable oil
Add and cook, stirring, until golden brown, 7 to 8 minutes:
1 medium onion, thinly sliced
Add and cook, stirring, for 30 seconds:
2 cloves garlic, finely minced
1 1-inch piece fresh ginger, peeled and finely minced
1 tablespoon curry powder
Add the chicken along with:
2 tablespoons water
Cook, stirring, until the chicken loses its raw color and the oil sizzles and pools around the meat, 3 to 4 minutes.
Stir in:
4 cups Chicken Stock
1/2 teaspoon salt
Bring to a boil, reduce the heat to medium, and simmer until the chicken is cooked through, 20 to 30 minutes. Stir in:
