Free Recipe Mulligatawny
Recipe Type: E Recipes
Recipe Preparation: boil
Cooking Ingredients for Mulligatawny Recipe
2 ts Canola oil
2 lg Onions – coarsely chopped
2 lg Celery stalks – coarsely
Chopped
1 lg Garlic clove – minced
4 c Chicken stock – defatted
2 lg Apples – * see note
2 md Carrots – coarsely chopped
1/4 c Fresh parsley – coarsely
Chopped
2 tb Sweet red peppers –
Coarsely chopped
1 c Water
1/2 c Boiling potatoes – peeled &
Diced
2-1/2 ts Curry powder
1 ts Chili powder
1/2 ts Ground allspice
1/4 ts Dried thyme
1/4 ts Black pepper
1-1/2 lb Chicken wings
1 lb Chicken breast halves
Without skin
1-1/4 c Tomatoes, canned – chopped
Salt
Mulligatawny Preparation
Combine oil, celery, onions, and garlic in a large pot. Cook over medium heat, stirring, until onions are limp (4-5 minutes). Add a tablespoon of chicken stock if necessary to prevent vegetables from burning. Add apples, carrots, parsley, and sweet pep pers and cook, stirring, 3-4 minutes longer. Stir in remaining stock, water, potatoes, curry powder, chili powder, allspice, thyme, and pepper. Add chicken. Bring mixture to a boil; then lower heat and simmer, covered, 1 hour and 5-10 minutes. Remove pot from heat. Remove chicken from pot. Discard chicken wings and set chicken breasts aside to cool. Skim off and discard fat on soup surface, using large, shallow spoon. Stir in tomatoes. Using a measuring cup, scoop about 2 cups vegetables and liquid from pot and transfer to a blender or food processor. Blend or process until mixture is completely pureed. Return puree to pot. When chicken breasts are cool enough to handle, remove meat from bones and cut into bite-sized pieces. Return meat to pot and add salt if desired. Reheat until mixture is piping hot. Will keep in refrigerator for 3 days. Recipe By : Skinny Soups
Cooking Temperature:
Recipe Serves: 6
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