Chicken Mulligatawny



1 cup chopped onion
4 stalks celery, chopped
1 carrot, diced
1/4 cup butter (I've used 1-2 T of olive oil successfully instead)
1 tablespoon curry powder
8 cups chicken broth
1 apple, cored and chopped

1/2 cup white rice
2 skinless, boneless chicken breast half - cut into cubes
salt to taste
ground black pepper to taste
1/2 teaspoon dried thyme
1 cup heavy cream, heated (nonfat milk works great, too)



Puree all vegetables

1. heat oil in large stock pot and add veggie puree, cook for a few minutes.

2. add curry powder and chicken stock. Mix well and bring to a boil. Simmer about 1/2 an hour.

3. Add rice, chicken, salt, pepper and thyme. Simmer another 1/2 hr or until rice is done.

4. Add cream/milk and apples, simmer 5 minutes. Serve.



If you'd prefer your veggies chopped instead of pureed, then sauté veggies in oil for 5-10 minutes. Add 3 T flour and the curry powder to the veggies and sauté 5 minutes. Then add the chicken stock and continue on with step 2 above. You'll need the flour to thicken the soup.

add extra or less curry powder to adjust to your taste (Jimmy and I like more).

you can add a little more rice, too.

This makes a lot, you can 1/2 the recipe, but we like the leftovers.