Summary

Chicken Mulligatawny Soup might be just the main course you are searching for. One serving contains 369 calories, 27g of protein, and 10g of fat. For $2.5 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe from Foodista has 36 fans. Head to the store and pick up curry powder, cayenne pepper, carrots, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 76%. This score is good. Try Mulligatawny Soup ( Chicken ), Chicken Mulligatawny Soup, and Chicken Mulligatawny Soup for similar recipes.

Instructions

1. Heat the butter in a large pot over medium heat. Add the onions, celery, carrots, apples and ginger. Saut for 5 minutesstirring occasionally.
2. Mix in the flour, curry powder and cayenne pepper. Stir another 3-5 minutes, then add the chicken stock, rice chopped chicken and 1 tsp. salt.
3. Bring to a boil and lower the heat to a simmer. Simmer for 15 minutesor until the rice is tender and the chicken has cooked through.
4. Add the coconut milk and salt and pepper to taste.
5. Garnish with toasted almonds or cilantro!

Ingredients

• 1 apples, peeled and chopped
• 2 basmati rice
• 3 butter
• 4 chopped carrots
• 5 cayenne pepper
• 6 sliced celery
• 7 chicken stock
• 8 curry powder
• 9 flour
• 10 freshly grated ginger
• 11 lite coconut milk
• 12 onion chopped
• 13 Salt and pepper
• 14 boneless, skinless chicken breast, chopped

Directions

• 1 Heat the butter in a large pot over medium heat.
• 2 Add the onions, celery, carrots, apples and ginger. Saut for 5 minutesstirring occasionally.
• 4 Add the coconut milk and salt and pepper to taste.
• 5 Garnish with toasted almonds or cilantro!