Best Mulligatawny Stew Recipes

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.

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.

MULLIGATAWNY STEW ( CHICKEN )

Steps:

• Mix broth, tomatoes, celery, apple, carrot, parsley, onion, curry powder, lemon juice, and 1/2 tsp pepper in saucepan.
• Bring to boil, then reduce heat.
• Cover, and simmer 15 minutes, stirring often.
• Stir in chicken and heat through.
• Serve with rice.

MULLIGATAWNY STEW

Steps:

• 1. Sprinkle the chicken assertively with salt and pepper. Heat a large, deep pot over medium-high heat, then add 1/2 tablespoon coconut oil. When the oil is melted, add the chicken in a single layer with some elbow room around each piece. Brown in batches so a golden crust forms, about 5 minutes per side. Remove cooked chicken to a bowl to catch the juice. 2. Add 1/2 tablespoon coconut oil to the pot. Add onions, carrots, celery, apples, coconut flakes, and garlic. Sauté 7-10 minutes, scrape up any brown bits stuck to the bottom of the pan. In a small bowl, mix the arrowroot, curry powder, salt, chili powder, allspice, cayenne, and bay leaf. Stir-fry until the spices are fragrant, about 30 seconds. 3. Add the broth and water to the pot and stir to combine. Nuzzle the chicken into the liquid and bring to boil. Reduce heat to simmer and cook, covered, 45 minutes. Stir the coconut milk into the pot and simmer uncovered, 10 more minutes. 4. Serve on top of Cauliflower Rice and sprinkle cheerfully with parsley and almonds.