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Nutrition Facts
Serving Size 1 (460g) Recipe makes 6 servings The following items or measurements are not included below: 3 cups chicken
Calories 231
Calories from Fat 15		(6%)
Amount Per Serving		%DV
	Total Fat 1.8g	2%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 0.7g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 661mg		27%
Potassium 515mg		14%
Total Carbohydrate 45.3g		15%
	Dietary Fiber 2.7g	10%
	Sugars 6.0g
Protein 8.1g		16%
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Mulligatawny Stew ( Chicken )

Recipe #19230 | 30 min | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Terri F.
Feb 9, 2002

Great dish for cold weather... warms you all the way through.

SERVES 6 -8 (change servings and units)

Ingredients

5 cups chicken broth
1 (15 1/2 ounce) can chopped tomatoes
1 cup chopped celery
1 cup chopped tart apple
1/2 cup chopped carrot
2 tablespoons snipped parsley
1/2 cup chopped onion
2-3 teaspoons curry powder
1 1/2 teaspoons lemon juice
3 cups cooked cubed chicken
4 cups hot cooked rice

Directions

1
Mix broth, tomatoes, celery, apple, carrot, parsley, onion, curry powder, lemon juice, and 1/2 tsp pepper in saucepan.
2
Bring to boil, then reduce heat.
3
Cover, and simmer 15 minutes, stirring often.
4
Stir in chicken and heat through.
5
Serve with rice.

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Featured Reviews for This Recipe

From: Chef #1001667

On Oct 24, 2008

This was great. I have been wanting to make Mulligatawny for a long time. This was the easiest recipe I found and we loved it. I sauteed the onions with a little fresh garlic and ginger, and I cooked the chicken right in the stew. I also added some raisins, and used cilantro instead of parsley. Great. Thanks.

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From: Flue Crew

On Oct 13, 2008

This was great. Served it at an historical reenactment and everybody loved it. Thanks for a great recipe.

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From: malie_kai

On Feb 25, 2007

I love this recipe~I did make a few changes though. I added 1/4 cup lentils (not canned, but dry), substituted vegetable broth for chicken broth, and left out the chicken. Yes, a veggie version! I like a little heat, so for me, 1/2 tsp of pepper is definitely not too much, and I used 3 tsp of curry powder. Thanks for the super recipe Terri F.~it has become one of my favourites!

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From: agnes m.

On Apr 14, 2003

This stew was delicious.I left out the pepper and thickened it slightly with a little flour. Next time I make it I would try a 1/4 teaspoon pepper. I served it with yellow rice and irish soda bread.

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