Friday, February 14, 2014


~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. 

MULLIGATAWNY: Sweet Chicken & Vegetable Curry Stew, Butter with a Side of Bread
 

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

 

MULLIGATAWNY: Sweet Chicken & Vegetable Curry Stew, Butter with a Side of Bread
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. )
 
MULLIGATAWNY: Sweet Chicken & Vegetable Curry Stew, Butter with a Side of Bread