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~Tom's Special Valentines Lunch~  

 

Mulligatawny: Sweet Chicken & Vegetable Curry Stew

• 2 TBSP olive oil (I use Avocado Oil)
• 1 medium sized onion, chopped fine
• 1 celery stalk, sliced fine
• 2 medium carrots, sliced
• 1 green pepper, cored and diced
• 2 apples {left apples out) peeled, cored and diced
• 3 cups cooked diced chicken {I used precooked frozen chicken dark and light meat)
• 1/2 cup golden raisins (Left raisins out)
• 1/2 cup flour
• 1 TBSP cornstarch
• 2-3 tsp curry powder {Tom likes his with KICK! used 4 tsp!}
• 3 {14.5} oz cans chicken broth ~ about 5 cups (I used 1 box of chicken broth and bullion graduals with 3 more cups)
• 1 {14.5 oz} can diced tomatoes (all I had on hand was stewed)
• salt & pepper to taste
• 2 cups hot cooked rice (I used steam bag of Green Giant  brown rice with veggies)

 

Heat the oil in a large pot over medium heat. Add the onion, celery, carrots, green pepper, raisins and apple and sauté for about 15 minutes. 

 

Meanwhile, in a small bowl, combine the flour, curry powder and corn starch. 

 

After 15 minutes, add the flour mixture to the pot and mix well. Begin adding in chicken broth one can at a time, stirring well to incorporate the flour/ curry mixture between cans. 

 

Add in the chicken and tomatoes. Cover pot and simmer for an hour. 

 
 

To serve, fill soup bowl about 1/2 way with hot rice, then ladle Mulligatawny over the top. (I added the rice to the soup mixture. )

 

Source: http://www.butterwithasideofbread.com/2013/04/mulligatawny-sweet-chicken-vegetable.html