Mulligatawny Stew

Recipe Ingredients

4		Chicken thighs or:
1 1/2 lbs	681g / 24oz	Chicken pieces
2 lbs	908g / 32oz	Onions - finely diced (medium)
2		Celery - finely diced
2		Carrots - peeled, finely (medium)
2 tablespoons	30ml	Curry powder
3 cups	711ml	Chicken broth or water
2 cups	474ml	Apple juice or cider
1/2 cup	118ml	Dried lentils
		Salt and cayenne pepper to - taste
1 lb	454g / 16oz	Potatoes - peeled and diced
1 teaspoon	5ml	Dried dill weed
1 cup	237ml	Plain low-fat yogurt
1 cup	146g / 5.1oz	Chopped peeled apples
12 sections		Fresh cilantro

Recipe Instructions

A plate of sliced papaya and avocado with some lemon juice spooned over will complement the soup perfectly.

Place chicken, skin side down, in soup pot and add onions, celery and carrots. Sprinkle with curry powder. Cover and cook over medium-low heat, stirring occasionally, 15 minutes.

Add broth, apple juice, lentils, salt and cayenne, and cook 20 minutes. Add potatoes and dill and cook 20 minutes longer.

The soup may be made up to a day in advance to this point. Cool, cover and refrigerate.

Just before serving, reheat soup over medium heat. Whisk in yogurt and add apples. Pour soup into tureen. Garnish with cilantro sprigs and serve immediately.

Michael Roberts writing in the Oregonian FOODday, 1/12/93.

Source:
Somesh Rao

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