Chef Chuck’s Mulligatawny Stew
1 tablespoon vegetable oil
1 large onion, chopped
2 garlic cloves, crushed
1 tablespoon fresh ginger, grated
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 tablespoon curry powder
1/4 teaspoon cinnamon
3 cardamom pods, bruised
2 cup small diced potato
7 cups chicken stock
1 large apple, peeled cored and chopped
2 cups coconut milk
2 tablespoons lemon juice
2 tablespoons chopped fresh coriander leaves
2 cups shredded or diced cooked chicken (any part of whole chicken or only breast.
Heat oil in large pan add onion, garlic, ginger, and ground spices. Cook, stirring for about 5 minutes or until the onion is soft.
Add potatoes, stock, and apple, simmer covered about 20 minutes or until the potatoes are tender.
Process until semi-smooth, return to pan. Add coconut milk, juice and coriander leaves. Serve.