Mulligantawny
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | teaspoon | Tumeric |
| ½ | teaspoon | Ground corriander |
| ½ | teaspoon | Ground red pepper |
| ½ | teaspoon | Ground alspice |
| 1 | teaspoon | Cardamon |
| 1 | teaspoon | Cumin |
| 1 | teaspoon | Ground ginger |
| 2 | teaspoons | Salt |
| 1¼ | pounds | Chicken thighs |
| 8 | cups | Chicken stock |
| 1 | tablespoon | Butter |
| 2 | Cloves garlic, crushed | |
| 1 | medium | Onion, chopped |
| 2 | Stalks chopped celery | |
| 1½ | cup | Shopped carrots |
| 2 | larges | Chopped apples, unpeeled |
| 1¼ | cup | Canned tomatoes |
| 1 | Stick cinnamon | |
| 1 | cup | Chopped potatoes |
| 4 | ounces | Coconut milk |
Directions
combine oil onion, garlic & celery in lare pot. saute til onions are limp and clear. add apples, carrots & pots. cook a couple of min on low heat.
add stock, toms & spices. bring to boil & allow to simmer. add coconut milk in the last 10 minutes.
Serve with a warm bagette and brie cheese.
Posted to FOODWINE Digest 10 Jan 97 From: stonehausfarm <stonehausfarm@...> Date: Thu, 9 Jan 1997 13:02:21 EST