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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!