Mulligantawny

1 Servings

Ingredients

Quantity Ingredient
½ teaspoon Tumeric
½ teaspoon Ground corriander
½ teaspoon Ground red pepper
½ teaspoon Ground alspice
1 teaspoon Cardamon
1 teaspoon Cumin
1 teaspoon Ground ginger
2 teaspoons Salt
1¼ pounds Chicken thighs
8 cups Chicken stock
1 tablespoon Butter
2 Cloves garlic, crushed
1 medium Onion, chopped
2 Stalks chopped celery
1½ cup Shopped carrots
2 larges Chopped apples, unpeeled
1¼ cup Canned tomatoes
1 Stick cinnamon
1 cup Chopped potatoes
4 ounces Coconut milk

Directions

combine oil onion, garlic & celery in lare pot. saute til onions are limp and clear. add apples, carrots & pots. cook a couple of min on low heat.

add stock, toms & spices. bring to boil & allow to simmer. add coconut milk in the last 10 minutes.

Serve with a warm bagette and brie cheese.

Posted to FOODWINE Digest 10 Jan 97 From: stonehausfarm <stonehausfarm@...> Date: Thu, 9 Jan 1997 13:02:21 EST

Related recipes