Curry recipes

Mulligatawny Soup - Cooking Lite

Course : Curry
Source: Cooking Light, October 1994, page 68
Serves: 8

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Ingredients:

1 tablespoon margarine

1 1/2 cups chopped onion

1 tablespoon curry powder

2 cloves garlic -- minced

1 pound skinned boned chicken thighs -- trimmed and chopped

1/2 teaspoon salt

1/8 teaspoon pepper

21 ounces low-salt chicken broth -- (2 cans)

1/2 cup all-purpose flour

2 cups 2% low-fat milk

1 pound chopped peeled Golden Delicious apple -- (2-3/4 cups)

1/4 cup chopped fresh parsley

Preparation / Directions:

Melt margarine in a large saucepan over medium heat. Add onion, curry powder, and garlic; sauté 3 minutes. Add chicken, and sauté 5 minutes. Add salt, pepper, and broth; reduce heat to medium-low, and simmer 10 minutes. Place flour in a bowl; add milk, stirring until blended. Add to soup; cook 10 minutes or until thickened, stirring constantly. Add apple; cook 5 minutes. Remove from heat; stir in parsley. Yield: 2 quarts (serving size: 1 cup).

Mulligatawny Soup - Cooking Lite

Ingredients:

Preparation / Directions:

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