Indian

Mulligatawny Stew is for Soup.

Mulligatawny Stew takes 5 minutes to prepare.

Mulligatawny Stew takes 55 minutes to cook.

Mulligatawny Stew makes 4 servings.

The ingredients for Mulligatawny Stew are:

* 1 skinless, boneless, skinless chicken breast (cubed)
* 1/2 c. of chopped onion
* 2 stalks of chopped celery
* 1 diced Carrot
* 1/4 c. of butter
* 1 1/2 tsp. of all-purpose flour
* 1 1/2 tsp. of curry powder
* 1 1/2 tsp. of garlic powder
* 1 can swanson's 99% fat free chicken broth
* 1/2 cored and chopped apple
* 1/4 c. of white rice
* ground black pepper to taste
* 1 pinch dried thyme
* 1/2 c. of heavy cream

Here is how you make Mulligatawny Stew:

First, prep your vegetables by having them washed and chopped to the size that you like. They should be bite-sized or smaller. In a deep skillet, saute the vegetables in the butter while you're preparing the other ingredients. Once simmering, allow to cook for about 5 minutes or so. Make sure your chicken breast is thawed so that you can cube it, or for faster prep, it is okay to substitute pre-cooked/cubed chicken. Core and chop 1 Granny Smith Apple. Add the flour and spices to the sauted veggies and stir it in. Allow to simmer 5 more minutes. Add the chicken stock, chicken and 1/2 the apple and bring to a boil. Allow to boil for 20-30 minutes covered, or until the chicken is cooked through. Add the last 1/2 of the apple, the rice and the heavy whipping cream. Allow to simmer 10 minutes uncovered. Let stand 5 minutes to set up. Serve hot. Seasonings (as always) can be tweaked to taste. Makes 4-5 1.5 cup servings.Number of Servings: 4.5Recipe submitted by SparkPeople user MEGSFITNESS.

The nutritional information for Mulligatawny Stew is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 275.5

• Total Fat: 20.7 g
• Cholesterol: 77.8 mg
• Sodium: 620.0 mg
• Total Carbs: 17.1 g
• Dietary Fiber: 2.7 g
• Protein: 7.0 g

Mulligatawny Stew is Indian cuisine.