Mulligatawny Stew

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Mulligatawny Stew calories by ingredient


Introduction

Add 2 more cups chicken broth to make into Mulligatawny Soup. This is a great recipe because there are unexpected flavors that play together. When I make it, I make all veggies minced the size of the rice with my food processor. Everything kind of stands out on it's own and then intermingles/plays with the other flavors as you're eating. Add 2 more cups chicken broth to make into Mulligatawny Soup. This is a great recipe because there are unexpected flavors that play together. When I make it, I make all veggies minced the size of the rice with my food processor. Everything kind of stands out on it's own and then intermingles/plays with the other flavors as you're eating.
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

Directions

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.