| |
|
What You Need:
(To Serve: 8)
|
|
|
|
1 chicken or rabbit, about 3 pounds
Flour for dredging
½ cup chopped mushrooms (optional)
1 onion, finely chopped
2 apples, finely chopped
¼ cup parsley, finely chopped (optional)
1 carrot, thinly sliced
4 tablespoons tomato paste
½ green pepper, minced
1 teaspoon sugar
1½ teaspoon curry powder
¼ teaspoon mace
2 cloves
4 tablespoons grated coconut
8 cups chicken broth or bouillon
½ cup cooked rice
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Cut the meat into serving pieces and dredge in flour. Place in a very large covered casserole. Add all other ingredients except the broth and rice.
|
2. Pour in 1 cup of the broth. Cover the casserole and cook in the microwave oven until the meat is tender (about 25 to 30 minutes), stirring gently a time or two.
|
3. Remove the meat and put the remaining ingredients in the casserole through the blender or a sieve to puree. Remove the meat from the bones and break into small pieces.
|
4. Return all the ingredients to the casserole and add the rest of the broth. Heat in the microwave oven, covered, to bring the soup to a simmer. To serve, put a tablespoon of rice in the bottom of a bowl and pour the soup over.
|
|
TIP:
|
|
If you have a large amount of chicken necks, backs, wings, etc., use about 6 pounds of them, or more, in place of the chicken.
|
| |
|
|
|
|
