Mulligatawny Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 tsp: Canola oil,
2 large: Onions, coarsely chopped
2 large: Celery stalks, coarsely chop
1 large: Garlic clove, minced
4 cup: Chicken stock, defatted
2 large: Apples, * see note
2 medium: Carrots, coarsely chopped
1/4 cup: Fresh parsley, coarsely chop
2 tbsp: Sweet red peppers, coarsely
1 cup: Water,
1/2 cup: Boiling potatoes, peeled & d
2 1/2 tsp: Curry powder,
1 tsp: Chili powder,
1/2 tsp: Ground allspice,
1/4 tsp: Dried thyme,
1/4 tsp: Black pepper,
1 1/2 lbs: Chicken wings,
1 lbs: Chicken breast halves withou,
1 1/4 cup: Tomatoes, canned, chopped
Salt,
Directions:
Recipe by: Skinny Soups Combine oil, celery, onions, and garlic in a
large pot. Cook over medium h pers and cook, stirring, 3-4 minutes
longer. Stir in remaining stock, wate Remove pot from heat. Remove
chicken from pot. Discard chicken wings and
Using a measuring cup, scoop about 2 cups vegetables and liquid from
pot an When chicken breasts are cool enough to handle, remove meat
from bones and Will keep in refrigerator for 3 days.
Source from luhu.jp
large pot. Cook over medium h pers and cook, stirring, 3-4 minutes
longer. Stir in remaining stock, wate Remove pot from heat. Remove
chicken from pot. Discard chicken wings and
Using a measuring cup, scoop about 2 cups vegetables and liquid from
pot an When chicken breasts are cool enough to handle, remove meat
from bones and Will keep in refrigerator for 3 days.
Source from luhu.jp