Recipe courtesy of Robin Miller
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Total:
33 min
Prep:
20 min
Cook:
13 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Heat the oil in a large skillet over medium-high heat. Add the onion, carrots, celery, garlic and ginger and cook, stirring, until the vegetables soften, about 3 minutes. Add the chicken and cook until golden brown, 3 to 5 minutes. Add the curry powder, stir to coat, and cook for 1 minute. Add the broth and coconut milk and simmer 4 minutes.

Remove from the heat, stir in the cilantro, and season with salt and pepper. Spoon the rice into bowls and top with the mulligatawny stew.

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