Mulligatawny Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
* 1 skinless, boneless, skinless chicken breast (cubed) * 1/2 c. of chopped onion * 2 stalks of chopped celery * 1 diced Carrot * 1/4 c. of butter * 1 1/2 tsp. of all-purpose flour * 1 1/2 tsp. of curry powder * 1 1/2 tsp. of garlic powder * 1 can swanson's 99% fat free chicken broth * 1/2 cored and chopped apple * 1/4 c. of white rice * ground black pepper to taste * 1 pinch dried thyme * 1/2 c. of heavy cream
First, prep your vegetables by having them washed and chopped to the size that you like. They should be bite-sized or smaller. In a deep skillet, saute the vegetables in the butter while you're preparing the other ingredients. Once simmering, allow to cook for about 5 minutes or so. Make sure your chicken breast is thawed so that you can cube it, or for faster prep, it is okay to substitute pre-cooked/cubed chicken. Core and chop 1 Granny Smith Apple. Add the flour and spices to the sauted veggies and stir it in. Allow to simmer 5 more minutes. Add the chicken stock, chicken and 1/2 the apple and bring to a boil. Allow to boil for 20-30 minutes covered, or until the chicken is cooked through. Add the last 1/2 of the apple, the rice and the heavy whipping cream. Allow to simmer 10 minutes uncovered. Let stand 5 minutes to set up. Serve hot. Seasonings (as always) can be tweaked to taste. Makes 4-5 1.5 cup servings.
Number of Servings: 4.5
Recipe submitted by SparkPeople user MEGSFITNESS.
Number of Servings: 4.5
Recipe submitted by SparkPeople user MEGSFITNESS.
Nutritional Info Amount Per Serving
- Calories: 275.5
- Total Fat: 20.7 g
- Cholesterol: 77.8 mg
- Sodium: 620.0 mg
- Total Carbs: 17.1 g
- Dietary Fiber: 2.7 g
- Protein: 7.0 g
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