Mulligatawny Soup
Ready In: 1 hr 32 mins
Serves: 8
Ingredients
- 1⁄2 cup flour
- 1 lb chicken breast, cut into bite size pieces
- 4 carrots, diced
- 2 onions, diced
- 4 stalks celery, diced
- 2 apples, diced
- 2 tablespoons oil
- 2 tablespoons curry powder
- 1 pinch cayenne
- 6 -8 cups chicken stock
- 1 cup light cream
- 1⁄4 cup cilantro, chopped
- 4 cups cooked rice
Directions
- 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.
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