Mulligatawny Stew is quite common in India. It’s a simple one dish meal that is served with rice. Don’t let the long list of ingredients scare you off – this is a super easy dish to prepare. And the flavor is YUMMY!
- 2 Tbsp. Olive Oil
- ½ cup Celery, diced
- ½ cup Carrot, diced
- 1 Onion, diced
- 2 Granny Smith Apples, peeled, cored and diced
- 1 Tbsp. Curry Powder
- 1 Tbsp. Lemon Juice
- 1(15.5 oz.)can Petite Diced Tomatoes
- 3 cups Chicken Broth
- 1-1/2 Lb. Boneless & Skinless Chicken Thighs
- 1 Tbsp. Flour
- ½ cup Coconut Milk or Heavy Cream
- Cooked Brown Rice for serving
In a large stock pot, combine oil, celery, carrot, onion, apple, curry powder, lemon juice. Cook over medium-high for 4 minutes. Add tomatoes and chicken broth and bring to a boil. Cut chicken into 1-inch cubes and sprinkle with salt and pepper. Place chicken and flour in a ziploc bag. Seal and shake. Add chicken to the stock pot. Bring to boil, and then reduce heat. Cover, and simmer 40 minutes, stirring occasionally. Stir in coconut milk (or cream). Serve warm with cooked rice.
Mulligatawny Stew can be frozen into single-serving portions for quick heat n’ eat meals.