CHICKEN MULLIGATAWNY SOUP

Chicken Mulligatawny Soup image

Provided by Elaine Douglas

Time 3h15m

Number Of Ingredients 21

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2 stalk(s) celery, finely chopped (1 cup)
2 carrots, finely chopped (1 cup)
1 medium granny smith apple, peeled and finely chopped (2/3 cup)
1 medium onion, chopped (1/2 cup)
2 cloves garlic, minced
1 1/2 teaspoons curry powder
1 tsp ground ginger
1 tsp coriander
1 tsp cumin
1 tsp cardamom
1 tsp turmeric
1/8 to 1/4 tsp cayenne pepper
6 c reduced-sodium chicken broth
2 c water
1 lb skinless, boneless chicken breast halves, cut into bite-size pieces
2 Tbsp flour
1 1/2 tsp curry powder
1 Tbsp olive oil
1/2 c uncooked basmati rice
1 c unsweetened light coconut milk
• crushed red pepper (optional)

Steps:

1. 1. In a 4- to 5-quart slow cooker place celery, carrots, apple, onion, and garlic. Stir in 1 1/2 teaspoons curry powder, the ginger, coriander, cumin, cardamom, turmeric, and cayenne pepper. Pour broth and the water over all in cooker. 2. Cover and cook on low-heat setting for 4 hours. 3. In a resealable plastic bag place chicken, flour, and 1 1/2 teaspoons curry powder; seal bag and shake to coat chicken with the flour mixture. Chill in refrigerator until needed. 4. In a large skillet brown coated chicken in hot oil over medium heat, stirring often. Add three to four ladles of the cooking liquid from the slow cooker to the skillet; stir until thickened and gravylike, scraping bottom of skillet to incorporate flour and spices. Stir chicken mixture and rice into the slow cooker. Cover and cook 1 hour more on low-heat setting. Stir in coconut milk before serving. If desired, sprinkle with crushed red pepper.