Mulligatawny comes originally from South India and Sri Lanka, it was a kind of soup/broth of vegetables spices and rice. The Britishers loved mulligatawny but requested a few changes to suit their pallet. The addition of meat was the main one and sometimes mulligatawny can be finished with cream or yoghurt instead of coconut milk. So I hope you consider making mulligatawny, lovely all year round. check out my first novel. https://www.amazon.co.uk/KAT-Matthew-Woods-ebook/dp/B00D1D8D2A Mulligatawny Soup Chicken thighs 4 White onion 1 Carrot 1 Red pepper 1 Apple 1 Garlic cloves 2 Bay leaves - thyme Curry powder 2 tbs Chicken stock 0.5L - 0.9 pints Basmati rice 1/2 cup yoghurt 2 tbsp Coriander or parsley 1 tbsp Salt and pepper to taste ... https://www.youtube.com/watch?v=dWBx66GEF8s

The spices and seasonings I used for this super crispy chicken schnitzel are 1/2 tsp of: paprika - garlic powder - onion powder - cajun - celery salt and ground white pepper. I used these because that's what I had in my spice rack, so don't stress about going out to the shop just to stock up on your spices, just you do you ok? The word schnitzel is German and means slice, the next couple of paragraphs I have copied and pasted from ' Holy Schnitzel' here's a link to their website... https://holyschnitzel.com/the-origin-story-of-schnitzel/ Schnitzel has managed to conquer the taste buds of many people around the world, and you can easily find this dish in most European restaurants nowadays. As far as the origins of schnitzel go, there are many sources dating back in time which mention the process of tenderising pieces of meat by pounding out the slices. The process would then continue with the meat being dredged in breading and then fried. This method of cooking dates as far back as the 1st century BC, and was mainly done in Europe. When you fast forward to the Middle Ages, schnitzel by then had managed to become extremely popular. Not only was it well loved in Germanic lands, but also Northern Italy and present day Austria. An important fact to note that the main meat used was veal – also known as wienerschnitzel. In the 1850s, many Germans immigrated to Texas. Beef was more widely available than veal or pork, so German immigrants began incorporating beef in their schnitzels rather than pork or veal. Since beef was not as tender as pork or veal, pounding out beef began to be the new norm when making schnitzel. ... https://www.youtube.com/watch?v=UQbAMy5ScAE