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Mulligatawny Chicken

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Submitted by teri

YIELD

4 servings

PREP

20 min

COOK

1 hrs

READY

1 hrs

Ingredients

1 15
TABLESPOON ML VEGETABLE OIL
2 2
MEDIUM MEDIUM ONIONS
finely diced
2 2
EACH EACH CELERY STALKS
1 1
MEDIUM MEDIUM CARROTS
sliced
2 3E+1
TABLESPOONS ML CURRY POWDER
3 7.1E+2
CUPS ML WATER
3 7.1E+2
CUPS ML APPLE CIDER
unfiltered *
1 1
X X SALT
to taste *
1 1
X X CAYENNE PEPPER
to taste *
79
CUP ML LENTILS
dried
1 453.6
POUND G POTATOES
peeled and diced
1 5
TEASPOON ML DILL WEED
dried
1 237
CUP ML APPLES
peeled and chopped *
1 237
CUP ML YOGURT, PLAIN
12 12
SPRIGS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 465g (16.4 oz)
Amount per Serving
Calories 259 20% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 73mg 3%
Total Carbohydrate 15g 15%
Dietary Fiber 10g 39%
Sugars g
Protein 19g
Vitamin A 55% Vitamin C 26%
Calcium 14% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber, Low Sodium
 
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