Apple Mulligatawny
(from Anthony’s recipe box)
Source: www.bestapples.com
Cook time: 45 minutesServes 4 people
Ingredients
- 1 tbsp vegetable oil
- 1 cup chopped onion
- 1 cup diced carrot
- 1 cup thinly sliced celery
- 1 tbsp minced gingerroot
- 2 cloves garlic, minced
- 1 tbsp curry paste
- 1/2 tsp 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
Directions
-
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.
-
Chef’s Tip: Replace 1/2 cup (125 mL) of the chicken stock with your favourite dry white wine for an ideal entertaining meal.