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Chicken Mulligatawny

Chicken Mulligatawny

Oxmoor House JANUARY 1985

  • Yield: 2 quarts

Ingredients

  • 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

Preparation

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.

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Chicken Mulligatawny recipe

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