ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chicken Mulligatawny

Yield 2 quarts


  • 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

How to Make It

  1. 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.

Oxmoor House Homestyle Recipes