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Mulligatawny

Gunther from New Orleans, Louisiana Needs some Indian recipes to add to his collection.  Here is one of my favorites...



Recipe


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FIXED RECIPE

  • 4 TBS Sesame Oil
  • 2 Chopped Yellow Onions
  • 5 Chopped Carrots
  • 5 Chopped Stalks of Celery
  • 2 Chopped Red Peppers
  • 4 Chopped Tomatoes, Seeds Removed
  • 1 Chopped Jalapeno
  • 2 TBS Chopped Garlic
  • 2 TBS Chopped Ginger
  • 5 Peeled and Diced Granny Smith Apples
  • 6 Chicken Breasts
  • 2 TBS Turmeric
  • 1 TBS Coriander
  • 1 TBS Ground Cloves
  • 1 TBS Cumin
  • 1 TSp Nutmeg
  • Additional Curry Powder if Desired
  • 1 Gallon Chicken Stock
  • 2 Cups Lentils
  • 5 Peeled and Diced Yukon Potatoes
  • 1/2 Cup Chopped Fresh Cilantro
  • 14 Ounce Can Coconut Milk
  • Salt and Pepper To Taste

Procedure:  In a large hot pot, add in sesame oil and caramelize first 9 ingredients.  In the mean time season chicken breasts and grill until cooked and dice the breasts before setting aside.  Once the vegetables are caramelized add in all spices and cook for 5-7 minutes.  Once spices are infused in the vegetables add in stock, lentils and diced chicken and simmer for 20-25 minutes.  Next add in diced potatoes and simmer for a further 10 minutes.  Finish with cilantro, coconut milk and adjust the seasonings.  Serve with hot and with white rice.  Enjoy! 

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