Mulligatawny Chicken Soup - cooking recipe

Ingredients

1 garlic clove, minced
1/4 teaspoon ground cumin
6 whole cloves, finely crushed
2 tablespoons curry powder
1/4 teaspoon ground ginger
1 pinch cayenne pepper
1/4 cup unsalted butter
4 lbs roasting chickens, cut into serving pieces
chicken giblets, coarsely chipped
3 stalks celery & leaves, thinly sliced
2 large onions, chopped
2 carrots, chopped
1 leek, thinly sliced (white part only)
11 cups chicken stock
1 pinch salt
1 pinch ground pepper
2/3 cup long grain brown rice
2 medium apples, peeled, cored and diced (tart)
1 cup Greek yogurt
2 tablespoons fresh lemon juice (or to taste)
2/3 cup coconut milk
lightly toasted sliced almonds, to garnish
chopped fresh parsley, to garnish

Preparation

Combine garlic and spices.
melt butter in large skillet over medium- high heat. Add chicken and saute until lightly browned on all sides.
Add giblets and saute until cooked through.
transfer chicken and giblets to stockpot. Drain all but 1 tablespoon fat from skillet . Add celery, onion, carrot, leek and spice mixture and blend well.
add a small ladle of stock as cook over low eat, stirring constantly, until vegetable are tender.
Add to chicken.
stir in remaining stock and season with salt and pepper.
cover and simmer 30 minutes.
Remove chicken with slotted spoon and set aside. Add rice to soup and continue cooking 15 minutes.
When chicken is cool enough to handle, cut meat into bite-size pieces, discarding skin and bones.
return chicken to soup and blend in apples and yogurt. Simmer 10 minutes.
degrease soup if necessary.
Stir in lemon juice, then blend in coconut milk.
taste and adjust seasoning.
Pour into heated tureen and sprinkle with parsley and almonds.