In the food processor, make a paste of onion, chili
powder, turmeric, ginger and garlic. Fry the paste 3 minutes; add the
chicken and fry 5 minutes more. Add the rest of the ingredients and
cook for 40 minutes. Take out the chicken, puree the soup,
cut the chicken smaller and put it back.
Mulligatawny in Tamil language means "pepper water"
even though the soup is not peppery at all. I would call this dish a
historical/colonial mixture of British
chicken soup and
Serve with chapati.