Chicken pieces rubbed with spice mix The first time I made mulligatawny was back in May 2011. On that occasion I used The Soup Book , of course. Yesterday I used another book that has been idling away, not earning its right to be on my kitchen bookshelves: The Essential Asian Cookbook (edited by Jane Bowring and Jane Price). The ingredients include chicken pieces, flour, Madras curry powder, ground turmeric, ground ginger (I used fresh ginger on the last occasion), cloves, peppercorns, an apple(!), chicken stock, lemon juice and cream: not dissimilar to, but less extensive than the ingredients listed in The Soup Book recipe. The spouse had bought a whole chicken, which I cut into pieces. These pieces were then rubbed with the mix of flour, turmeric, ginger and curry powder. I fried them in butter, threw the cloves and peppercorns into the pot (not wrapped in muslin. Where do I buy muslin, anyway?), poured in the stock, added the diced apple and left the lot simmering for ...