An Indian specialty, our
well-spiced mulligatawny is awash with flavors and colors and
piquant curry paste, crunchy, tart Granny Smith apples, and smooth
coconut milk. With the addition of shredded store-bought roast
chicken, this complete family meal assembles in minutes.
Apple Mulligatawny
- 1 tablespoon vegetable
oil
1 cup chopped onion
1 cup diced carrot
1 cup thinly sliced celery
1 tablespoon minced gingerroot
2 cloves garlic, minced
1 tablespoon curry paste
1/2 teaspoon each salt and pepper
1 cup coconut milk
2 cups chicken stock
2 cups cubed butternut squash
4 cups diced Washington Granny Smith apples
2 cups diced cooked chicken
1/4 cup chopped fresh coriander
- In deep skillet, heat
oil over medium high heat. Add onion, carrot and celery; cook,
stirring occasionally, until tender but not browned, about 10
minutes. Stir in gingerroot, garlic, curry paste, salt and pepper
and cook one minute.
- Pour in coconut milk and
chicken stock and bring to a boil. Add squash and reduce heat
to simmer for 15 minutes. Add apple and chicken and cook just
until apples are tender but still hold their shape, about 10
minutes more.
- Sprinkle with coriander
and serve with warm naan bread or cooked basmati rice.
Makes 2 servings.
Cook's Tip: Replace 1/2
cup (125 ml) of the chicken stock with your favorite dry white
wine for an ideal entertaining meal.
Recipe and photograph provided
courtesy of the Washington Apple Commission.
