Chicken Mulligatawny Soup
By: Sommer
Published: Wednesday, September 22, 2010 - 8:37pm

Ingredients




3 tablespoons butter
1 medium onion, chopped
1 cup celery, chopped
2 carrots, chopped
2 apples, peeled and chopped
1 tablespoon freshly grated ginger
3 tablespoons flour
2 tablespoons curry powder
1/8 teaspoon cayenne pepper
2 litres chicken stock
1/2 cup basmati rice
1 pound boneless, skinless chicken breast, chopped
3/4 cup lite coconut milk
Salt and pepper

Preparation

1 Heat the butter in a large pot over medium heat. Add the onions, celery, carrots, apples and ginger. Sauté for 5 minutes—stirring occasionally. 2 Mix in the flour, curry powder and cayenne pepper. Stir another 3-5 minutes, then add the chicken stock, rice chopped chicken and 1 tsp. salt. 3 Bring to a boil and lower the heat to a simmer. Simmer for 15 minutes—or until the rice is tender and the chicken has cooked through. 4 Add the coconut milk and salt and pepper to taste. 5 Garnish with toasted almonds or cilantro!

About


The spices, coconut milk, green apples, and fresh ginger created a wealth of flavor usually only found in a curry that has cooked down all day. Mulligatawny Soup makes a wonderfully quick mid-week dinner and tastes just as good, if not better, on day two and three!

Comments:
Curt

I like diced apples in the mulligatawny too.