Cook1 hr 12 mins
I got this recipe years ago from The Canadian Living Cookbook
Make and share this Mulligatawny Soup recipe from Food.com.
- Place the flour in a bag and add chicken, shake to coat. Reserve flour. In large pan heat oil and brown the chicken and set aside.
- Add carrots, onions, celery and apples to pan and cook until soft, add curry powder and cayenne. Sprinkler with reserved flour., stirring for 2 minutes. Gradually stir in chicken stock, return chicken to pot and bring to a boil, reduce heat and simmer 1 hour.
- Stir in cram and season with salt and pepper to taste. Heating gently over low heat. Do not boil.
- Spoon over rice and garnish with cilantro.