Mulligatawny
19 ingredients
2 steps
Ingredients
- 3 Q chicken stock
- 1 C lentils
- 1/4 C veg oil
- 2 lbs chicken thighs
- 1 bay leaf
- 2 med carrots, sliced
- 1 large onion
- 2 celery stalks, diced
- 1 granny smith apple
- 1 t black mustard seed
- 2 tsp ginger root
- 2 t cumin
- 2 t turmeric
- 2 t coriander
- 1 T curry
- 1/8 t cayenne
- 2 T flour
- s & p
- 4 C cooked rice
Directions
-
1Use a medium sauce pot to add 2 Q of stock to boil and add lentils simmering 45 minutes.
-
2In a cast iron skillet, heat oil and brown chicken. Put it in a large soup pot w/ remaining stock. Boil and then add bay leaf and carrots and simmer. In the skillet saute onions and add celery and apples. When soft add spices and cook 3 min. Sprinkle w/flour and smooth in. Stir in 1 cup of stock from chicken. Raise heat and cook 2 min more. Pour into chicken pot. Add lentils to chicken pot and cook over low heat covered for 1 hour. Bone chicken.
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