🫙 From the Spice Rack
Mulligatawny Stew
1 1/2 lb Chicken pieces 2 md Onions, finely diced 2 Ribs celery, finely diced 2 md Carrots, peeled, finely -diced 2 tb Curry powder 3 c Chick...
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Ingredients8 items
Ingredients
- 11/2 lb chicken pieces
- 2medium onions, finely diced
- 2ribs celery, finely diced
- 2medium carrots, peeled, finely
- 3cup chicken broth or water
- 2cup apple juice or cider
- 1/2cup dried lentils
- 1tsp dried dill weed
Directions
- 1
Stephen Ceideburg 4 Chicken thighs or: 1 1/2 lb Chicken pieces 2 md Onions, finely diced 2 Ribs celery, finely diced 2 md Carrots, peeled, f
- 2
Place chicken, skin side down, in soup pot and add onions, celery and carrots
- 3
Sprinkle with curry powder
- 4
Cover and cook over medium-low heat, stirring occasionally, 15 minutes
- 5
Add broth, apple juice, lentils, salt and cayenne, and cook 20 minutes
- 6
Add potatoes and dill and cook 20 minutes longer
- 7
The soup may be made up to a day in advance to this point
- 8
Cool, cover and refrigerate