Mulligatawny

By B1gJ4k3

Ingredients

• 6 skinless, boneless chicken thighs, cut into 1/2-inch cubes or 2 chicken breasts
• or about 1 lb beef chuck or stewing beef (stewed to full doneness prior as it takes longer to cook than chicken)
• or 3 cups sauteed mushrooms
• 1/2 cup yellow onions, chopped
• 2 celery stalks, chopped
• 2 small carrots, diced
• 1 leek, thinly sliced (white part only)
• Half a stick / 56 g butter
• 2 Tbsp all-purpose flour
• 2 tsp mild curry powder (or medium / hot for more burn in your mouth)
• 5 cups chicken broth
• 1/2 apple, cored and finely chopped
• 1/4 cup white rice
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/8 tsp ground nutmeg
• 1/8 tsp dried thyme
• 1 cup heavy cream, heated (optional)
• Chopped fresh parsley, to garnish

Preparation

Step 1

Saute onions, celery, leek, carrots, and butter in a large pot over medium heat until they start to soften, about 8-10 minutes.
Add the flour and the curry, and cook over medium heat for 5 more minutes.
Add the chicken stock, mix well, and bring to a boil. Simmer for about 30 minutes.
Add the apple, rice, chicken, salt, pepper, nutmeg and thyme. Simmer for 15 minutes, or until the rice is done.
When serving, add heated cream (optionally) and chopped fresh parsley.