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| Home -> [Chicken, Poultry, Soups & Stews] -> [Mulligatawny chicken Recipe] |
Mulligatawny chicken
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Chicken, Poultry, Soups & Stews |
Rating: |
0 |
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Ingredients:
| 1
| tbsp | Oil | | 8
| | Chicken thighs | | 2
| med | Onions, finely diced | | 2
| | Celery stalks, chopped | | 1
| med | Carrot, sliced | | 2
| tbsp | Curry powder | | 3
| cup | Water | | 3
| cup | Unfiltered apple cider | | | Salt, to taste | | | Cayenne pepper, to taste | | 1/3
| cup | Dried lentils | | 1
| lbs | Potatoes, peeled and diced | | 1
| tsp | Dried dill | | 1
| cup | Peeled and chopped apples | | 1
| cup | Plain yogurt | | 12
| | Sprigs fresh coriander |
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Procedures:
| 1 | Heat the oil in a soup pot over medium heat and add the chicken, onions, celery, carrots and curry. | | 2 | Cook 15 minutes. | | 3 | Add the water, cider, salt, pepper and lentils. | | 4 | Cover and simmer for 30 minutes. | | 5 | Add the potatoes and dill, replace cover and cook until potatoes are tender, another 10 minutes. | | 6 | Remove from heat, add the apples, stir in the yogurt and pour into a soup tureen. | | 7 | Garnish with sprigs of cilantro and serve immediately. | | 8 | michael roberts - prodigy guest chefs cookbook |
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