Friday, May 15, 2009

From the Leach test kitchen: Chicken Mulligatawny


Picture courtesy of Sarah Leach

Today's recipe comes from my former co-worker and fellow bride-to-be, Sarah Leach. One of her co-workers at The Muskegon Chronicle shared this recipe and Sarah promises it has been thoroughly vetted.

Chicken Mulligatawny
Ingredients
• 1 Tbsp. canola oil
• 1 large, yellow onion, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 2 Granny Smith apples, peeled and diced
• 1 1/2 tsp. Madras curry powder (can substitute regular curry powder, Madras is just spicier)
• 1/2 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1/2 tsp. ground ginger
• 6 cups chicken broth
• 1/2 cup basmati rice
• 12 oz. chicken breast tenders, cut into bite-size pieces
• 1 can lite coconut milk (sometimes I put in 2 cans to make it creamier)
• 1 Tbsp. lemon juice (real is better)
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 3 Tbsp. toasted sliced almonds (optional garnish, I almost always skip)

Directions
  1.  Heat oil in a Dutch oven (big pot works) over med-high heat. Add onion, celery and garlic; cook, stirring often, until softened, about 5 min. Add apples, curry powder, cumin, coriander and ginger and cook, stirring often, until the apples begin to soften, about 2 min. Add broth and rice; bring to a boil. Reduce heat to a simmer and cook, uncovered, for 12 min.
  2. Add chicken, return to a simmer and cook until the chicken is cooked through and the rice is tender, 8-10 min. more. Stir in coconut milk and return to a simmer. Remove from the heat; stir in lemon juice, salt and pepper. Garnish with almonds.

Serves 6
Time: About 45 min.

This sounds so good and spicy, but I'm assuming the coconut milk helps balance it out. Mmmm. Thanks, Sarah!

4 comments:

Joe said...

That sounds really tasty. Thanks for sharing.

Amanda said...

Oh... I'd love to make this! Maybe I will. My family can just deal. :)

Joe said...

So I made this Saturday night, sans almonds. It was really good. But it was even better Sunday after the flavors had had some time to mingle and make friends. Also, I used regular curry powder -- because it was cheaper than the madras curry powder -- and just subbed in a 1/4 teaspoon of cayenne pepper for added warmth. I also used fresh ginger instead of the ground stuff. Very tasty.

Amber said...

oh i am so delighted! i will have to tell Sarah her recipe was a hit.