AW'S MULLIGATWANAY

AW'S MULLIGATWANAY image

Number Of Ingredients 19

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1 tablespoon canola oil
1 large yellow onion, diced
2 stalks celery, diced
1 cup carrots, peeled and diced
4 cloves garlic, minced
1 Granny Smith apple, peeled and diced
2 tablespoons minced ginger
1 1/2 pounds diced boneless, skinless chicken breasts
1 cup peeled and diced Yukon gold potatoes
1 cup dried red kidney beans
6 cups chicken stock
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
2 bay leaves
dash cayenne pepper
1 (14-ounce) can unsweetened coconut milk
1 tablespoon lemon juice
3 cups steamed white basmati rice

Steps:

Set a 4 or 5-quart saucepan with oil over medium heat. Add onion, celery, carrots and garlic until tender about 5-8 minutes. Meanwhile season the chicken with salt and pepper and cook in separate pan, turning often, until golden brown and fragrant, 6 to 8 minutes. Transfer the chicken to a plate and set aside to cool. While the chicken is cooling, add the ginger and apples to the onion mixture and saute until the apples are caramelized, about 7 to 8 minutes. Add the potatoes and beans to the pan, along with 4 cups of the chicken stock. Raise the heat to high and bring to a boil. Reduce to a simmer and cook the soup until the potatoes are tender, about 10 minutes. Add the reserved chicken, the remaining 2 cups of chicken stock, coconut milk, cumin, ground coriander, bay leaves, cayenne pepper, and turmeric. Continue to cook the soup at a simmer until the lentils and chicken are both tender, 10 to 15 minutes longer. Remove from the heat and stir in the lemon juice. Taste and adjust seasoning, if necessary. To serve the soup, place 1/4 cup of the rice in a warmed bowl, and pour 8 ounces of the soup over the rice.