Chef Chuck’s Mulligatawny Stew


Chef Chuck’s Mulligatawny Stew

Ingredients

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.

Instructions

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.

http://communityculinary.org/chef-chucks-mulligatawny-stew/

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