Mulligatawny Stew ( Chicken )

Terri F.'s Note:

Great dish for cold weather... warms you all the way through.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 5 cups chicken broth
• 1 (15 ½ ounce) can chopped tomatoes
• 1 cup chopped celery
• 1 cup chopped tart apple
• ½ cup chopped carrot
• 2 tablespoons snipped parsley
• ½ cup chopped onion
• 2 -3 teaspoons curry powder
• 1 ½ teaspoons lemon juice
• 3 cups cooked cubed chicken
• 4 cups hot cooked rice

Directions:

1. Mix broth, tomatoes, celery, apple, carrot, parsley, onion, curry powder, lemon juice, and 1/2 tsp pepper in saucepan.
2. Bring to boil, then reduce heat.
3. Cover, and simmer 15 minutes, stirring often.
4. Stir in chicken and heat through.
5. Serve with rice.

Reviews

[Chef #1001667]

This was great. I have been wanting to make Mulligatawny for a long time. This was the easiest recipe I found and we loved it. I sauteed the onions with a little fresh garlic and ginger, and I cooked the chicken right in the stew. I also added some raisins, and used cilantro instead of parsley. Great. Thanks.

[Flue Crew]

This was great. Served it at an historical reenactment and everybody loved it. Thanks for a great recipe.

[malie_kai]

I love this recipe~I did make a few changes though. I added 1/4 cup lentils (not canned, but dry), substituted vegetable broth for chicken broth, and left out the chicken. Yes, a veggie version! I like a little heat, so for me, 1/2 tsp of pepper is definitely not too much, and I used 3 tsp of curry powder. Thanks for the super recipe Terri F.~it has become one of my favourites!