Ree Drummond's Mulligatawny

Ingredients
4 tablespoons butter
1 boneless, skinless chicken breast, cut into small bite-sized pieces
3 cloves garlic, minced finely
1 medium onion, diced
1/4 cup all-purpose flour
1 heaping tablespoon curry powder
4 cups low-sodium chicken broth
2 cups half-and-half (can also use milk or coconut milk)
1 heaping tablespoon brown sugar, or to taste
Kosher salt and freshly ground black pepper
1 Granny Smith apple

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/mulligatawny.html?oc=linkback

My curry powder is a bit spicy, not too much but just a little. I like this a little spicy. Some comments were that it was bland, I do think the spice is necessary. You may have to try different curry blends until you get what you like.

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 stir to cook for a couple of minutes. Sprinkle the flour over the chicken and onion mixture. Stir to combine, then stir in the curry powder. Cook the mixture over medium heat for 1 minute, stirring constantly. Pour in the chicken broth. Stir to combine and cook for a minute to thicken. Add the half-and-half, sugar and some salt and pepper and cook for another 5 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!

Recipe courtesy of Ree Drummond

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/mulligatawny.html?oc=linkback

Serving Size: Ree has this as 2 servings but we got at least 6 1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user FRANNIEDID.