Recipe courtesy of Robin Miller
Save Recipe Print
Total:
33 min
Active:
20 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.

Trending Videos 6 Videos

Get the recipe

Grilled Fish and Pineapple 01:02

Pineapple planks are your tasty solution for grilling fish filets.

Similar Topics:

IDEAS YOU'LL LOVE

Chicken and Rice Casserole

Recipe courtesy of Food Network Kitchen

Fresh Tomato, Basil, and Garlic Sauce over Angel Hair Pasta

Recipe courtesy of Wolfgang Puck

Coconut Rice

Recipe courtesy of Sandra Lee

Lebanese Lentils, Rice and Caramelized Onions (Mujadara)

Recipe courtesy of Aarti Sequeira

Shrimp Fried Rice

Recipe courtesy of Food Network Kitchen

Red Beans and Rice

Recipe courtesy of Robert Irvine

Low Fat Ranch Dressing over Chopped Salad

Recipe courtesy of Rachael Ray

Chicken Stew with Biscuits

Recipe courtesy of Ina Garten

Roasted Root Vegetable Irish Lamb Stew

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.