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Mulligatawny With Rice Recipe
|Frying chicken||3 Pound, cut up|
|Stalk celery||1 , diced|
|Carrots||3 , sliced|
|Water||6 Cup (96 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Curry powder||2 Tablespoon|
|Ground cloves||1 Dash|
|Lemon juice||1 Tablespoon|
|Hot cooked rice||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 4778 Calories from Fat 2303
% Daily Value*
Total Fat 257 g396.2%
Saturated Fat 91.6 g457.9%
Trans Fat 0 g
Cholesterol 1141.6 mg
Sodium 1567.6 mg65.3%
Total Carbohydrates 297 g99%
Dietary Fiber 32.7 g130.7%
Sugars 37.6 g
Protein 296 g593%
Vitamin A 674.7% Vitamin C 149.8%
Calcium 44.2% Iron 130.4%
*Based on a 2000 Calorie diet
Add 2 onions, quartered, the celery, carrots, and water.
Bring to boil, cover, and simmer for 30 minutes.
Cook remaining onion, chopped, and the garlic in the butter until golden.
Blend in flour and curry powder.
Add 1 cup broth from chicken and cook until thickened, stirring constantly.
Add to chicken and simmer for 30 minutes longer.
Add cloves, cayenne, salt and pepper to taste, and the lemon juice.
Serve with rice and a garnish of parsley.