Mulligatawny Stew Over Rice
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 879
- Total Fat
- 43
- Saturated Fat
- 24
- Carbohydrates
- 91
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 34
- Cholesterol
- 85
- Sodium
- 1434
- Total: 33 min
- Prep: 20 min
- Cook: 13 min
Ingredients
1 tablespoon olive oil
1 cup chopped onion
2 medium carrots, chopped
2 stalks celery, chopped
2 cloves garlic, minced
2 teaspoons peeled and minced fresh ginger
1 pound cooked, cubed chicken
1 tablespoon curry powder
3 1/2 cups (two 14.5-ounce cans) reduced-sodium chicken broth
1 14-ounce can unsweetened coconut milk
1/4 cup chopped fresh cilantro
Salt and freshly ground black pepper to taste
2 cups instant rice, cooked
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.