Mulligatawny
A British-Indian stew of chicken, curry, apple and rice.
Equipment
- 1 food processor Not necessary, but helpful since there is a lot of chopping.
- knives, cutting board and measuring cups and spoons
- 1 large soup pot
- 1 big spoon
Ingredients
- 1/4 cup vegetable oil
- 2 cups onions, chopped
- 8 cloves garlic, minced
- 1/4 cup finely chopped fresh ginger
spices
- 1/2 teas. ground cinnamon
- 1/2 teas. ground cloves
- 1/2 teas. 5 spice powder, or star anise
- 2 TBLS. curry powder I use Savory Spice Shop Medium Curry
- 2 teas. tumeric
- 1.5 TBLS. paprika
- 1 teas. chili powder
- 1 teas. black pepper
soup
- 1/4 cup tomato paste
- 1 apple, chopped
- 2 quarts chicken broth
- 1/2 lb carrots, chopped
- 2 cups celery, cut in two lengthwise and sliced
- 2 cups boneless chicken, cut into bite sized pieces about 1 pound
- 1/4 cup chicken base
- 1 cup white rice I use basmati rice
- 3/4 cup fine unsweetened coconut
- 1 banana, mashed
- 1/4 cup corn starch, dissolved in 1/4 cup of cold water
- 1/4 cup lime juice
- 1 bunch cilantro, chopped
Instructions
- Cook onions on medium in 1/4 cup of vegetable oil until limp.
- Add garlic and ginger, and stir for 4 minutes.Add the 8 spices and stir for 1 minute.
- Add the tomato paste, apple, chicken broth and chicken base.Bring to a boil.
- Add the carrots, celery chicken, coconut and rice.Simmer until rice is soft (about 15 minutes).
- Add the banana and corn starch. simmer for 2 or 3 minutes, until thickened.
- Turn off the heat, and add the lime juice and cilantro.Serve immediately.