Mulligatawny (TNT)

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Mulligatawny (TNT)

Post by pstarkoski on Tue Feb 24, 2009 4:02 am

My sister in law, Sandy made this for dinner the other night and it is sooooooooo good! I liked it so much that I even brought some home with me....and I hardly ever bring home any leftovers!! This is a great comfort type food and would be wonderful on a cold night!
She got the recipe from a co-worke at the VA hospital (where she works).


“Senior associate editor Ellen Harter Wall first made this curried soup to feed hungry hikers when she worked at a backcountry camp in the Sierras. Now she makes it to feed her colleagues and her family. The vegetables and rice absorb the curry flavor, and the apple adds just a touch of sweetness.”
4 TBSP butter (or 2 TBSP olive oil)
1 onion, chopped
2 carrots, chopped
1 large celery stalk, chopped
1 green pepper, chopped
1 apple, cored, peeled and chopped
1-½ pounds boneless, skinless chicken breast, chopped (uncooked)
½ cup flour
2 to 3 tsp. curry powder
5 cups chicken broth
1 (14-½ oz.) can diced tomatoes, drained
Salt and pepper
2 cups hot cooked rice

1. Melt the butter, or heat the oil, in a large pot over medium heat. Add the onion, carrots, celery, green pepper, apple, and chicken and saute for about 15 minutes. Turn the heat to low.
2. In a small bowl, mix together the flour and curry powder. Add the mixture to the pot, then stir and cook of 3 to 5 minutes. Add the chicken broth and tomatoes. Partially cover the pot and simmer the soup for about an hour, stirring occasionally. Add the salt and pepper to taste.
3. To serve, place about ¼ cup of rice in a bowl and ladle the soup over the rice.
Makes about 8 cups.

Recipe source: Sandy Tart (my sister-in-law).



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