Mulligatawny With Coconut Dressing Recipe
Ingredients
| Sodium chicken broth | 3 Cup (16 tbs), canned | |
| Tomatoes | 3 Medium, peeled | |
| 1 large cooking apple, chopped | ||
| Carrot | 3/4 Cup (16 tbs), chopped | |
| Celery | 3/4 Cup (16 tbs), chopped | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Snipped parsley | 1 Tablespoon | |
| Lemon juice | 2 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Curry powder | 1 1/2 Teaspoon | |
| Ground cloves | 1/8 Teaspoon | |
| Pepper | 1 Dash | |
| Cooked chicken | 1 1/4 Cup (16 tbs), chopped | |
| Coconut | 1 Tablespoon | |
Directions
In a 3-quart saucepan stir together the chicken broth, fresh tomatoes or undrained canned tomatoes, apple, carrot, celery, green pepper, onion, parsley, lemon juice, sugar, curry, cloves, and pepper.
Bring to boiling; reduce heat.
Cover and simmer for 15 minutes or till the vegetables are tender, stirring occasionally.
Stir in the chicken and heat through.
Bring to boiling; reduce heat.
Cover and simmer for 15 minutes or till the vegetables are tender, stirring occasionally.
Stir in the chicken and heat through.
Chef
