Mulligatawny Stew Over Rice

Total Time:
33 min
Prep:
20 min
Cook:
13 min

Yield:
4 servings
Level:
Easy

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.


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