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CHICKEN - Mulligatawny
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
| Mulligatawny Recipe courtesy of Ree Drummond Ingredients | |
| 4 tablespoons | butter |
| 1 | boneless, skinless chicken breast, cut into small bite-sized pieces |
| 3 cloves | garlic, minced finely |
| 1 medium | onion, diced |
| 1/4 cup | all-purpose flour |
| 1 heaping tablespoon | curry powder |
| 4 cups | low-sodium chicken broth |
| 2 cups | half-and-half,, (can also use milk or coconut milk) |
| 1 heaping tablespoon | brown sugar, or to taste |
| Kosher salt | |
| freshly ground black pepper | |
| 1 | Granny Smith apple |
Directions
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 stir to cook for a couple of minutes. Sprinkle the flour over the chicken and onion mixture. Stir to combine, then stir in the curry powder. Cook the mixture over medium heat for 1 minute, stirring constantly. Pour in the chicken broth. Stir to combine and cook for a minute to thicken. Add the half-and-half, sugar and some salt and pepper and cook for another 5 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!
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/mulligatawny.print.html?oc=linkback
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