Mulligatawny

By Howie

Ingredients

• 1 clove garlic
• 1/4 tsp cumin seeds, ground
• 6 whole cloves, finely crushed
• 1 tb curry powder
• 1/4 tsp ginger, ground
• cayenne pepper
• 1/4 cup unsalted butter
• 5 chicken creasts, cut into 1 inch pieces
• 3 stalks celery, with leaves, thinly sliced
• 2 large onions, chopped
• 2 carrots, diced
• 1 leek, thinly sliced, white part only
• 11 cups of chicken stock
• salt and pepper to taste
• 2/3 cup long grain rice
• 2 medium size green apples, peeled, cored and diced
• 1 cup plain yogurt
• 2 tb lemon juice
• 2/3 cup whipping cream, warmed
• parsley, chopped

Preparation

Step 1

1) Combine garlic and spices.

2) Melt butter in large skillet over medium-high heat. Add chicken and sautee until lightly browned on all sides.

3) Transfer chicken to large stockpot. Add celery, onion, carrots, leek and spice mixture and mix well.

4) Add a small ladle of stock and cook over low heat, stirring constantly, until vegetables are tender.

5) Add this to the chicken in the stockpot.

6) Stir in remaining chicken stock and season with salt and pepper.

7) Cover and simmer for 30 minutes.

8) Remove chicken with slotted spoon and set aside. Add rice to soup and continue cooking for 15 minutes.

9) Add cream, lemon juice, apple, and chicken and cook for another 10 minutes.