Mulligatauny Soup - cooking recipe

Ingredients

1 1/2 lb. chicken, quartered
4 c. water
1 (16 oz.) can tomatoes (undrained)
1/4 c. coarsely chopped, peeled onion
1 tart apple, peeled and coarsely chopped
few grains ground mace
2 tsp. salt
1/4 tsp. curry powder (optional)
1/2 c. thinly sliced carrot
1/2 c. chopped green pepper

Preparation

Place chicken, water, tomatoes, onion, apple, mace, salt and curry in saucepan; cover and bring to a boil over moderate heat. Reduce heat; simmer 40 to 45 minutes until chicken is tender. Remove from heat and cool quickly.
Remove chicken; chill broth several hours to allow fat to harden.
Bone and cut chicken into small pieces.
About 30 minutes before serving, discard fat from broth.
Add chicken, carrot and green pepper.
Cover and cook about 15 minutes over moderate heat.
Makes about 4 servings.