Chicken Mulligatawny Print Email

2 TBS butter
1 medium onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
1 granny smith apple (or other tart apple), peeled, cored and diced
1? piece fresh ginger, finely minced
2 cloves garlic, grated or minced
1 tsp cumin
1 tsp ground coriander
1 tsp turmeric
1 TBS curry powder
1/4 tsp cayenne pepper
1/4 tsp freshly grated nutmeg
1/2 tsp cinnamon
1/2-1 tsp crushed chiles (optional, if you want it spicy. Adjust to taste.)
1 cup brown rice
1 400ml can coconut milk (shake the can well before opening)
1 1/2 litres chicken stock, low sodium
1 14oz can diced tomatoes or 1/2 lb. fresh diced tomatoes, seeded and peeled
2 precooked chicken breasts, diced
juice of one lemon
salt to taste
sour cream and cilantro to garnish (optional)

In a large stock pot, melt butter over medium heat. Add vegetables, apple, ginger and garlic and sauté until translucent.

Add spices and rice, stir and cook 2 minutes.

Pour in stock, tomatoes and coconut milk. Stir and bring to boil. Lower to a simmer and cook for one hour, stirring every ten minutes or so to prevent the rice from burning.

Add chicken breasts 15 minutes before done and finish with lemon juice to enliven the flavours.

Garnish with sour cream and chopped cilantro if desired.

Yield: 2 litres
Prep Time: 20 minutes
Cooking Time: 1 hour and 15 minutes.