Chicken Mulligatawny

Recipe from

Oxmoor House


1 large onion, sliced
1 medium-size green pepper, seeded and chopped
1/2 cup chopped carrots
1/2 cup chopped celery
1/4 cup butter or margarine
1/4 cup all-purpose flour
5 cups rich chicken stock
2 cups chopped cooked chicken
2 tablespoons chopped fresh parsley
1 teaspoon curry powder
1 teaspoon salt
1/4 teaspoon pepper
Hot cooked rice


Sauté onion, green pepper, carrots, and celery in butter in a medium Dutch oven until vegetables are tender. Stir in flour; cook over medium heat 5 minutes, stirring constantly. Gradually add next 6 ingredients, stirring constantly; bring to a boil. Reduce heat; cover and simmer 1 hour. Serve over hot cooked rice in individual bowls.