Mulligatawny Stew Chicken Food

CHICKEN MULLIGATAWNY SOUP

Steps:

• In a large heavy-bottomed pot or Dutch oven, add 1 tablespoon of the olive oil over medium high heat and once hot, add half of the chicken and brown, 4-5 minutes. Remove to a bowl. Repeat with rest of oil and chicken then remove to the same bowl.
• Add the butter and once melted, add the onion, celery and carrots. Stir with a wooden spoon, scraping the brown bits on the pan bottom.
• Cook for four minutes then add garlic and cook for one more minute.
• Lower heat to medium and add the flour, curry, garam masala, cumin, thyme, pepper and salt if using and stir and cook for three minutes.
• Add half the stock and stir to thicken. Add remaining stock and the rice. Stir to combine.
• Bring to a boil, lower heat to low, cover and cook 15 minutes.
• Remove cover, bring heat to medium and add apples and cooked chicken and cook 5-10 minutes until apples are tender.
• Stir in cream and remove from heat and serve.

MULLIGATAWNY

Steps:

• Add the butter to a pot over medium heat and let it melt. Add the chicken and cook, stirring occasionally, until golden. Add the garlic and onions and cook, stirring, for a couple of minutes. Sprinkle the flour over the chicken and onion mixture and stir to combine. Stir in the curry powder and cook for 1 minute, stirring constantly. Pour in the chicken broth and stir to combine; cook for another minute to thicken. Add the half-and-half, brown sugar and some salt and pepper and cook for 5 more minutes.
• Meanwhile, peel and dice the apple. Add the apples to the pot and cook for another 5 minutes. Taste, adjust the seasonings and serve!

MULLIGATAWNY SOUP

Steps:

• In a large stockpot, over medium, add the onions, carrots, celery stalks and butter. Cook until tender, but do not burn them. Stir in the flour and curry and cook for 3 minutes. Pour in 8 cups of chicken stock and let simmer for 30 minutes. Then add in the remaining ingredients, except the hot cream. Let simmer for 15 minutes and then add in 1 cup hot cream. Ladle into serving bowls and serve.

MULLIGATAWNY STEW OVER RICE

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the onion, carrots, celery, garlic and ginger and cook, stirring, until the vegetables soften, about 3 minutes. Add the chicken and cook until golden brown, 3 to 5 minutes. Add the curry powder, stir to coat, and cook for 1 minute. Add the broth and coconut milk and simmer 4 minutes.
• Remove from the heat, stir in the cilantro, and season with salt and pepper. Spoon the rice into bowls and top with the mulligatawny stew.

CHICKEN MULLIGATAWNY SOUP

Steps:

• Add the rice and apples: Add the rice and the chopped apples to the soup. Return to a simmer on high heat, then lower the heat to maintain a low simmer. Cover and cook for 15 minutes, or until the rice is cooked through.

BON APPETIT'S MULLIGATAWNY SOUP ( CHICKEN )

Steps:

• Combine garlic and spices.
• Melt butter in large skillet over medium-high heat. Add chicken and saute until lightly browned on all sides.
• Add giblets and saute until cooked through.
• Transfer chicken and giblets to stockpot. Drain all but 1 tablespoon fat from skillet. Add celery, onion, carrot, leek and spice mixture and blend well.
• Add a small ladle of stock and cook over low heat, stirring constantly, until vegetables are tender.
• Add to chicken.
• Stir in remaining stock and season with salt and pepper.
• Cover and simmer 30 minutes.
• Remove chicken with slotted spoon and set aside. Add rice to soup and continue cooking 15 minutes.
• When chicken is cool enough to handle, cut meat into bite-size pieces, discarding skin and bones.
• Return chicken to soup and blend in apples and yogurt. Simmer 10 minutes.
• Degrease soup if necessary.
• Stir in lemon juice, then blend in cream.
• Taste and adjust seasoning.
• Pour into heated tureen and sprinkle with parsley and almonds.

MULLIGATAWNY SOUP WITH CHICKEN

Steps:

• Place the 2 peeled whole garlic cloves, 2 teaspoons of the grated ginger, and the water in a blender. Blend until smooth, about 25 seconds; leave the mixture in the blender jar and set aside. (You will be pureeing the soup right in the blender with the garlic and ginger.).
• Heat the butter in a large stockpot or Dutch oven over medium heat until foaming. Add the onions, peppers and tomato paste, stirring frequently, until the onions are softened and beginning to brown, about 3 minutes. Stir in the coconut and cook until fragrant, about 1 minute. Add the minced garlic, remaining 2 teaspoons ginger, curry powder, cumin, chili flakes, and flour; stir until evenly combined, about 1 minute. Whisking constantly and vigorously, gradually add the chicken broth.
• Add the carrots, celery, and whole banana to the pot. Increase the heat to medium-high and bring to a boil. Add the chicken, cover, reduce the heat to low, and simmer until the vegetables are tender and the chicken is cooked through, about 20 minutes. With tongs, transfer the cooked chicken to a cutting board, cool slightly, and pull into bite-sized pieces.
• Puree the soup in batches in the blender with the garlic and ginger until very smooth. Wash and dry the pot. Return the pureed soup to the clean pot, add the reserved chicken, and season to taste with salt and pepper. Warm the soup over medium heat until hot, about 1 minute. (The soup can be refrigerated in an airtight container for up to 3 days. Warm over low heat until hot; do not boil.) sprinkle with the cilantro, and serve immediately.

MULLIGATAWNY SOUP

Steps:

• Heat the butter and olive oil in a casserole dish and fry the onion and celery with a pinch of salt for 10-12 mins, or until softened and translucent. Stir in the carrots, parsnip, garlic, ginger and apple and cook for 1 min more. Stir through the curry powder, cumin and paprika. Add the stock and tomato purée and season to taste. Reduce to a low simmer, cover and cook for 40 mins.
• Rinse the rice and cook for 10 mins in boiling water. Blitz the soup until smooth with a blender. Drain the rice and stir through the soup with the mango chutney, lemon juice and half the coriander. Check for seasoning, then ladle into bowls and top with the remaining coriander and yogurt.

SPICY MULLIGATAWNY SOUP ( CHICKEN )

Steps:

• Chop chicken into small cubes.
• Heat 1 teaspoon of oil in a small pan. Add chicken and cook through. Set aside.
• Heat 2 teaspoons of oil in a medium pot. Add apple, onion, carrots, celery and bell pepper. Saute for 5 minutes.
• Stir in flour, curry powder, ginger, pepper flakes and salt. Cook for 1 minute.
• Stir in broth, chutney and tomato paste. Bring to a boil. Reduce heat and simmer for 8 minutes.
• Add chicken and cook for 2 minutes until it's heated through.
• Sprinkle with parsley or cilantro to serve.

MULLIGATAWNY SOUP ( CHICKEN )

Steps:

• Place chicken breasts in a large saucepan or soup pot and add water to cover.
• Add the curry, onion, garlic and parsley.
• Cover and bring to a boil, then reduce heat and simmer till chicken is tender, about 30 minutes.
• Remove the chicken from the stock and set aside to cool.
• Add enough water to the stock to make 6 cups. Bring to a boil, and add the rice, brown lentils, split peas, bell peppers, salt, ground pepper and apple. Simmer gently.
• When the chicken is cool enough to handle, dice it and add to the pot. Cook the soup for 35 minutes more, then stir in red lentils and continue cooking till the rice is done and legumes are tender (about 10 minutes).
• Stir in the yogurt. Taste and adjust seasonings.
• Serve at once.

MULLIGATAWNY

Steps:

• Process garlic, ginger, turmeric, coriander, cumin, cayenne, bay leaf, and oil in a food processor to form a paste.
• Melt ghee or butter in a saucepan over medium heat. Add onion, and cook until soft, 4 to 5 minutes. Add spice paste, and cook, stirring, 3 minutes.
• Add coconut milk, and simmer 5 minutes. Stir in stock, masoor dal or split peas, and cilantro, then cover and bring to a boil. Reduce heat, and simmer 15 minutes. Add rice, and cook 15 minutes.
• Pour through a fine sieve into a clean saucepan, pressing on solids to extract as much liquid as possible. Stir in tamarind concentrate, and bring to a simmer. Serve sprinkled with garam masala.

MULLIGATAWNY STEW

Steps:

• Chop about 3-4 apples and 3-4 large tomatoes.
• Finely chop celery and 1 small onion.
• Stir together chicken soup base and water.
• Mix all ingredients in a 4 quart crock pot.
• Simmer 3 hours on high or until thick.

APPLE MULLIGATAWNY SOUP ( CHICKEN )

Steps:

• In deep skillet, heat oil over medium high heat. Add onion, carrot and celery; cook, stirring occasionally, until tender but not browned, about 10 minutes.
• Stir in gingerroot, garlic, curry paste, salt and pepper and cook one minute.
• Pour in coconut milk and chicken stock and bring to a boil.
• Add squash and reduce heat to simmer for 15 minutes.
• Add apple and chicken and cook just until apples are tender but still hold their shape, about 10 minutes more.
• Sprinkle with coriander and serve with warm naan bread or cooked basmati rice.