Mulligatawny Recipe
Ingredients
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| Curry powder | 1/2 Teaspoon | |
| Shortening | 2 Tablespoon | |
| Cooked chicken | 1 Cup (16 tbs), diced | |
| 1 tart apple, pared, cored, and chopped (1 cup) | ||
| Celery | 1/4 Cup (16 tbs), chopped | |
| Carrot | 1/4 Cup (16 tbs), chopped | |
| Green pepper | 2 Tablespoon, chopped | |
| All purpose flour | 3 Tablespoon | |
| Chicken broth | 4 Cup (16 tbs) | |
| 1 16-ounce can tomatoes, cut up | ||
| Snipped parsley | 1 Tablespoon | |
| Sugar | 1 Teaspoon | |
| Lemon juice | 2 Teaspoon | |
| Whole Cloves | 2 | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1 Dash | |
Directions
In 3-quart casserole, cook onion, curry, and shortening, covered, at HIGH for 2 minutes or till tender, stirring once.
Stir in chicken, apple, celery, carrot, and green pepper.
Cook, covered, at HIGH for 5 minutes or till vegetables are tender, stirring twice.
Sprinkle flour over chicken mixture; stir to mix well.
Stir in broth, tomatoes, parsley, sugar, lemon juice, cloves, salt, and pepper.
Cook, covered, at.HIGH for 10 minutes or till boiling.
Cook, covered, at MEDIUM (5) for 30 minutes.
Remove cloves.
Stir in chicken, apple, celery, carrot, and green pepper.
Cook, covered, at HIGH for 5 minutes or till vegetables are tender, stirring twice.
Sprinkle flour over chicken mixture; stir to mix well.
Stir in broth, tomatoes, parsley, sugar, lemon juice, cloves, salt, and pepper.
Cook, covered, at.HIGH for 10 minutes or till boiling.
Cook, covered, at MEDIUM (5) for 30 minutes.
Remove cloves.
Chef
