The origin of this dish begins in India with the addition of curry as an ingredient. The word translates to "pepper water." The recipe for mulligatawny varied greatly over the years and I couldn't locate an original version. As the recipe migrated through the British Isles, meat was added to the pot.
This one will be making regular appearances on the rotation!
1 T. olive oil
1 lb. boneless/skinless chicken breasts, cooked and cut into 1/2 inch pieces
2 cups finely chopped carrots
1 cup chopped green bell pepper
2 stalks celery, thinly sliced
1/2 cup finely chopped onion
3 cloves garlic, minced
1/4 cup all-purpose flour
1 t. curry powder
1/4 t. ground nutmeg
3 cups chicken stock
1 cup milk
1 cup chopped, seeded tomato
1 medium apple, peeled and chopped
1/4 cup uncooked rice
1/2 t. salt
1/8 t. black pepper
Heat oil in a 3 - 4-quart Dutch oven over medium heat.
Add chicken, carrots, bell pepper, celery, onion, and garlic; cook and stir 5 minutes.
Sprinkle with flour, curry powder, and nutmeg; cook and stir 1 -2 minutes.
Add broth, milk, tomato, apple, rice, salt, and black pepper, bring to a boil. Reduce heat to low; cover and cook for 20 minutes or until rice is tender.
From Irish Favorites pilcookbooks.com
No comments:
Post a Comment