Mulligatawny

Quarter the onion and halve the garlic cloves. Wash the chicken and place in a large pot together with the onion pieces, garlic cloves and greens in cold salted water. Add the bay leaf, cardamom, cumin, coriander, cloves and black peppercorns and bring to a boil. Then reduce the heat slightly and cook the chicken, covered, for 45-50 minutes. Meanwhile, blanch (scald) the tomatoes briefly in simmering water, peel and dice. Finely chop the shallots. Lift the now cooked chicken out of the soup and let it cool briefly. Remove the meat from the bones and cut into small cubes. Strain the soup through a hair sieve. Now heat the clarified butter and add the shallots together with the curry leaves and a pinch of mustard seeds and sweat everything well. Then add the diced tomatoes and sweat for a few minutes. Pour in the strained soup and let everything simmer for about 15 minutes. Finally, add the chicken back into the soup, stir in the coconut milk and bring to a vigorous boil. Season to taste with curry, lemon juice and cayenne pepper.

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