|Recipe : Entry # 5789|
|Tallapoosa River EC|
|1 tblsp canola oil
1 large yellow onion diced
2 stalks celery diced
3 cloves garlic minced
2 medium Apples peeled and diced
1 1/2 tsps hot Madras curry powder (see Tip)
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground ginger
6 cups chicken broth
1/2 cup white rice
12 ounces chicken breast tenders cut into bite-size pieces
1 Cup Half And Half
1tblsp lemon juice
1/4 tsp salt
1/4 tsp freshly ground pepper
|Mulligatawny, (which literally means pepper water), is an English interpretation of an Indian dish. It has seemingly limitless versions, but most have curry and a bit of chicken.
1. Heat oil in a Dutch oven over medium-high heat. Add onion, celery and garlic; cook, stirring often, until softened, about 5 minutes. Add apples, curry powder, cumin, coriander and ginger and cook, stirring often, until the apples begin to soften, about 2 minutes. Add broth and rice; bring to a boil. Reduce heat to a simmer and cook, uncovered, for 12 minutes.
2. Add chicken, return to a simmer and cook until the chicken is cooked through and the rice is tender, 8 to 10 minutes more. Stir in Half and Half and return to a simmer. Remove from the heat; stir in lemon juice, salt and pepper. Garnish with almonds (if using).
Tips & Notes
Hot Madras curry powder, located in the spice aisle of most supermarkets, adds a pleasant level of heat. Substitute regular curry powder for a milder soup.
To toast chopped nuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.