Mulligatawny

Serving Size : 6
Ingredients

for prepare Mulligatawny

:

Amount	Measure	Ingredient - Preparation Method
2	teaspoons	canola oil
2	large	onions - coarsely chopped
2	large	celery stalks - coarsely chopped
1	large	garlic clove - minced
4	cups	chicken stock - defatted
2	large	apples - * see note
2	medium	carrots - coarsely chopped
1/4	cup	fresh parsley - coarsely chopped
2	tablespoons	sweet red peppers - coarsely chopped
1	cup	water
1/2	cup	boiling potatoes - peeled & diced
2 1/2	teaspoons	curry powder
1	teaspoon	chili powder
1/2	teaspoon	ground allspice
1/4	teaspoon	dried thyme
1/4	teaspoon	black pepper
1 1/2	pounds	chicken wings
1	pound	chicken breast halves without skin
1 1/4	cups	tomatoes, canned - chopped

Combine oil, celery, onions, and garlic in a large pot. Cook over medium heat, stirring, until onions are limp (4-5 minutes). Add a tablespoon of chicken stock if necessary to prevent vegetables from burning. Add apples, carrots, parsley, and sweet pep pers and cook, stirring, 3-4 minutes longer. Stir in remaining stock, water, potatoes, curry powder, chili powder, allspice, thyme, and pepper. Add chicken. Bring mixture to a boil; then lower heat and simmer, covered, 1 hour and 5-10 minutes. Remove pot from heat. Remove chicken from pot. Discard chicken wings and set chicken breasts aside to cool. Skim off and discard fat on soup surface, using large, shallow spoon. Stir in tomatoes. Using a measuring cup, scoop about 2 cups vegetables and liquid from pot and transfer to a blender or food processor. Blend or process until mixture is completely pureed. Return puree to pot. When chicken breasts are cool enough to handle, remove meat from bones and cut into bite-sized pieces. Return meat to pot and add salt if desired. Reheat until mixture is piping hot. Will keep in refrigerator for 3 days.

Only Registred Users Can See Download Links & Other Hidden Text, So We recomend You To Register .