Mulligatawny

1 onion, chopped
5 celery stalks, chopped
4 carrots, chopped
1/2 each red and yellow pepper, chopped
1/2 cup butter
3 tablespoons flour
3 tablespoons curry powder
4 cups chicken broth
4 cups vegetable broth

1 apple, chopped
1 cup frozen corn (didn’t put it in but I will next time)
1/2 cup rice
1 skinless, boneless chicken breast – chopped

pepper to taste
1/2 teaspoon thyme

1. Saute onions, celery, carrot, peppers and butter.
2. Add flour and curry, and cook 3 more minutes.
3. Add stocks, mix well, and bring to a boil. Simmer about 1/2 hour.
4. Add apple, rice, corn, chicken, pepper, and thyme. Simmer 20 minutes, or until rice is done.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s