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
• 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)

  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!


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.