Mulligatawny Stew

Course : Curry
Serves: 6
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4 medium chicken thighs or
1 1/2 pounds chicken pieces
2 medium onions -- finely diced
2 ribs celery -- finely diced
2 medium carrots -- peeled, finely diced
2 tablespoons curry powder
3 cups chicken broth or water
2 cups apple juice or cider
1/2 cup dried lentils
1 teaspoon salt and cayenne pepper to taste
1 pound potatoes -- peeled and diced
1 teaspoon dried dill weed
1 cup plain low-fat yogurt
1 cup chopped peeled apples
12 sprigs fresh cilantro

Preparation / Directions:

A plate of sliced papaya and avocado with some lemon juice spooned over will complement the soup perfectly. Place chicken, skin side down, in soup pot and add onions, celery and carrots. Sprinkle with curry powder. Cover and cook over medium-low heat, stirring occasionally, 15 minutes. Add broth, apple juice, lentils, salt and cayenne, and cook 20 minutes. Add potatoes and dill and cook 20 minutes longer. The soup may be made up to a day in advance to this point. Cool, cover and refrigerate. Just before serving, reheat soup over medium heat. Whisk in yogurt and add apples. Pour soup into tureen. Garnish with cilantro sprigs and serve immediately. Michael Roberts writing in the Oregonian FOODday, 1/12/93.

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