Mulligatawny Chicken
Yield
4 servingsPrep
20 minCook
1 hrsReady
1 hrsLow Cholesterol, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 8 | each |
chicken thighs, boneless, skinless
|
*
|
| 2 | medium |
onions
finely diced |
|
| 2 | each |
celery stalks
|
|
| 1 | medium |
carrots
sliced |
|
| 2 | tablespoons |
curry powder
|
|
| 3 | cups |
water
|
|
| 3 | cups |
apple cider
unfiltered |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
cayenne pepper
to taste |
*
|
| ⅓ | cup |
lentils
dried |
|
| 1 | pound |
potatoes
peeled and diced |
|
| 1 | teaspoon |
dill weed
dried |
|
| 1 | cup |
apples
peeled and chopped |
*
|
| 1 | cup |
yogurt, plain
|
|
| 12 | Sprigs |
coriander
fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 8 | each |
chicken thighs, boneless, skinless
|
*
|
| 2 | medium |
onions
finely diced |
|
| 2 | each |
celery stalks
|
|
| 1 | medium |
carrots
sliced |
|
| 3E+1 | ml |
curry powder
|
|
| 7.1E+2 | ml |
water
|
|
| 7.1E+2 | ml |
apple cider
unfiltered |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
cayenne pepper
to taste |
*
|
| 79 | ml |
lentils
dried |
|
| 453.6 | g |
potatoes
peeled and diced |
|
| 5 | ml |
dill weed
dried |
|
| 237 | ml |
apples
peeled and chopped |
*
|
| 237 | ml |
yogurt, plain
|
|
| 12 | Sprigs |
coriander
fresh |
*
|
Directions
HEAT THE OIL IN A SOUP POT over medium heat and add the chicken, onions, celery, carrots and curry.
Cook 15 minutes. Add the water, cider, salt, pepper and lentils.
Cover and simmer for 30 minutes. Add the potatoes and dill, replace cover and cook until potatoes are tender, another 10 minutes.
Remove from heat, add the apples, stir in the yogurt and pour into a soup tureen.
Garnish with sprigs of cilantro and serve immediately.
