Monday, June 25, 2018

Mulligatawny Soup

The girls made this last weekend to take for lunches this week. It is very good. See our changes in bold

Mulligatawny Soup

adapted from

1 whole Boneless Skinless Chicken Breast, Cut Into Bite-Sized Pieces
Salt And Black Pepper To Taste
4 Tablespoons Butter
1 whole Medium Onion
3 cloves Garlic, Minced Finely
1/4 cup All-purpose Flour
1 Tablespoon Curry Powder
32 ounces, fluid Chicken Broth
1 can coconut milk or 2 c half and half
1 whole Granny Smith Apple, Peeled And Diced
1 Tablespoon Sugar (white Or Brown) More Or Less To Taste
2 teaspoons Salt, More To Taste
Freshly Ground Black Pepper
1/2 T garam masala
cayenne pepper (optional, For Spice)

Season diced chicken with salt and pepper. Heat 2 tablespoons butter over medium-high heat. Add chicken and cook, stirring occasionally, until golden. Remove chicken to a plate. Set aside.

In the same pot, add butter and reduce heat to medium. Add diced onion and garlic and stir to cook. Onions should be starting to brown.

Sprinkle flour over onions. Stir to combine, then stir in curry powder. Cook mixture over medium heat for one minute, stirring constantly.

Pour in chicken broth. Stir to combine, then cook for five minutes. Add half and half, salt, pepper, and sugar, then cook for another five minutes.

Add chicken and diced apple and cook for another 5 to 10 minutes. Turn off and allow to stand 5 or 10 minutes before serving. Taste for seasonings before serving.

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