Mulligatawny - Mauritian Style

[Chantal Edouard-Betsy]

My father's side of the family is Mauritian and this is a recipe that has
been passed down. It is a favourite and is normally something that is made
with leftover chicken in our household. I have noticed a few postings for
Mulligatawny however they are missing what is, for us, a main ingredient,
tamarind. So here is the Mauritian version of the dish. We serve it on
rice, with a sambal made of lemon juice, chopped onion and chilli, I feel
it's not the same without this sambal.

Chicken Mulligatawny

About 500g leftover chicken
2 medium onions chopped
1 tablespoon crushed garlic
1 tablespoon crushed ginger
2 teaspoons turmeric powder
1 tablespoon curry powder
1 cups pink lentils
4 tablespoons tamarind (dissolved in about 4 cups of hot water)
curry leaves
salt to taste

Fry chopped onion, garlic and ginger. Add curry powder, turmeric. Add water
strained from tamarind. (Soak tamarind in 2 cups hot water, then strain water
into pot, soak tamarind a second time in remaining 2 cups hot water and strain
into pot, water should be blackish and only tamarind pips should remain) Add
cooked chicken. Add the washed uncooked lentils. Add curry leaves and salt.
Adjust soup with hot water if necessary to maintain consistency as lentils are
cooking. Not too watery and not too thick. Boil for 20 to 30 minutes. Serve with
rice, lemon, onion and chilli sambals (Juice of a couple of lemons, small onion
chopped up, 1 chilli chopped up, salt to taste, a little white vinegar to
taste).

CHANTAL EDOUARD-BETSY
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