CHICKEN MULLIGATAWNY SOUP
The list of ingredients is long, but don't let that intimidate you! It's actually quite easy to make. You can find the more exotic ingredients at Asian markets, natural food markets, or the Asian section of well-stocked grocery stores. This soup tastes best when made 24 hours before eating.
Provided by Lux
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 59m
Yield 8
Number Of Ingredients 19
Steps:
- Combine apple, onion, celery stalks, carrot, jalapeno pepper, ginger, curry powder, garlic, garam masala, and red pepper flakes in a stockpot over medium-high heat. Add olive oil and saute until starting to soften, 3 to 5 minutes.
- Pour chicken broth and tomatoes into the pot. Bring to a boil. Reduce to a simmer, add chicken breasts, and cover. Cook over medium heat until chicken is no longer pink in the center but still tender, about 15 minutes.
- Shred the chicken in the pot. Stir in coconut milk and spinach. Remove soup from heat as soon as spinach begins to wilt, about 1 minute. Garnish with cilantro. Place 1/2 cup cooked rice in each serving bowl and ladle soup on top. Place a wedge of lime for squeezing into the soup on the side of each bowl.
Nutrition Facts : Calories 280.1 calories, Carbohydrate 26.7 g, Cholesterol 19.8 mg, Fat 15.5 g, Fiber 3.1 g, Protein 10.5 g, SaturatedFat 10.1 g, Sodium 626.7 mg, Sugar 4.2 g
AUTUMN CHICKEN
Chicken breasts browned and simmered in a very berry sauce. Here is a great substitute for a full course holiday dinner. It can also be a comforting dish to serve on a cold winter night. Easy to make, low in fat and just plain scrumptious!! Serve with wild and basmati rice and seasonal steamed vegetables.
Provided by Iron Chef Suzi-Q
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium high heat. Brown chicken on both sides and remove from skillet. Reserve.
- To skillet add cranberries, blueberries, lemon juice, water, sugar and cornstarch. Mix together and bring to a boil, then reduce heat to medium low, stirring constantly.
- Return chicken to skillet and simmer, covered, for 20 minutes. Remove cover, stir again and continue simmering until thick, adding salt to taste.
Nutrition Facts : Calories 227.6 calories, Carbohydrate 9.8 g, Cholesterol 68.4 mg, Fat 8.4 g, Fiber 2 g, Protein 27.6 g, SaturatedFat 1.5 g, Sodium 77.6 mg, Sugar 5.7 g
MULLIGATAWNY
Provided by Ree Drummond : Food Network
Categories appetizer
Time 16m
Yield 8 servings
Number Of Ingredients 11
Steps:
- 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 cook, stirring, for a couple of minutes. Sprinkle the flour over the chicken and onion mixture and stir to combine. Stir in the curry powder and cook for 1 minute, stirring constantly. Pour in the chicken broth and stir to combine; cook for another minute to thicken. Add the half-and-half, brown sugar and some salt and pepper and cook for 5 more 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!
MULLIGATAWNY
Steps:
- Heat the oil in a deep, heavy saucepan over medium-high heat. Add the garlic, cumin, and turmeric and cook until fragrant, about 30 seconds. Add the onions, carrots, celery, and turnip if you're using it and cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes. Add the stock, bring to a boil, then lower the heat and simmer for 15 minutes.
- Stir in the curry powder and cool the mixture slightly if time allows (it's never a good idea to puree boiling hot mixtures if you can avoid it). Use a food mill, an immersion blender, or an upright blender to puree the stew.
- Reheat the stew in the saucepan, season with salt and pepper, garnish with cilantro, and serve.
- Mulligatawny with Coconut Milk
- Stir 1/2 cup coconut milk, homemade (page 584) or canned, into the soup after seasoning with salt and pepper; heat through and serve.
- Chunky Mulligatawny with Chicken
- Add 1 pound chicken breasts or thighs, skinned, boned, and cut into 1/2 inch cubes, to the saucepan with the vegetables. Do not puree the soup.
MULLIGATAWNY STEW ( CHICKEN )
Make and share this Mulligatawny Stew ( Chicken ) recipe from Food.com.
Provided by Terri F.
Categories Stew
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Mix broth, tomatoes, celery, apple, carrot, parsley, onion, curry powder, lemon juice, and 1/2 tsp pepper in saucepan.
- Bring to boil, then reduce heat.
- Cover, and simmer 15 minutes, stirring often.
- Stir in chicken and heat through.
- Serve with rice.
Nutrition Facts : Calories 233.1, Fat 1.8, SaturatedFat 0.5, Sodium 648.5, Carbohydrate 45.3, Fiber 2.8, Sugar 6.1, Protein 8.2
AUTUMN'S BEST MULLIGATAWNY ( CHICKEN )
Fresh, tart apples from the orchard and some freshly-dug carrots, onions and garlic from the garden will give this stewy-soup a real punch of vitality! We butcher our own chickens, too, so this is VERY fresh!
Provided by Debber
Categories Stew
Time 1h15m
Yield 1 large pot, 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In soup-pot, cook chicken, water, salt and two of the onions, celery and carrots; bring to a boil, then reduce heat, cover & simmer for at least a half-hour.
- More finely chop the remaining onion(s), then in a large frying pan, saute onions in oil until transparent. Add chopped apples, continue sauteeing for 4-5 minutes, then add garlic to the pan.
- Quickly sprinkle flour and curry powder over the apple-onion mixture, mix and cook for about 1 minute (maybe a bit more).
- Remove one cup of broth from soup-pot, and pour slowly over the apple-onion mixture, stirring all the while; add another cup of broth if you'd like, and let it simmer for about 5 minutes.
- Slowly pour roux from frying pan into soup-pot; stir well to blend.
- Simmer for another half-hour.
- SERVING SUGGESTION: Put 1/2 to 1 cup of rice in each bowl OR over egg noodles, spoon stew-soup over rice and garnish with parsley.
- OPTIONAL VARIATIONS: Figure one piece of meat per serving. OR Use 3-4 cups of meat picked from the turkey carcass at Thanksgiving. OR Add giblets to the stock as it cooks for additional flavor. OR Use bite-size chunks of breast meat in place of the whole bird.
- SUBSTITUTION: Replace the water with chicken soup stock or bouillon.
- WARNING: Do NOT mix rice or noodles with the soup when you put away the leftovers -- the soup will turn into a soggy mess of curried pudding. Unless you LIKE that sort of thing -- .
Nutrition Facts : Calories 343.4, Fat 13.2, SaturatedFat 2.7, Cholesterol 26.7, Sodium 634.3, Carbohydrate 45.9, Fiber 3.3, Sugar 7.7, Protein 10.3
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