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Category : Soups Recipes
Ratings : 0
Comment(s) : 0

Mulligatawny Chicken Recipe

1 tb Oil

8 Chicken thighs

2 md Onions; finely diced

2 Celery stalks; chopped

1 md Carrot; sliced

2 tb Curry powder

3 c Water

3 c Unfiltered apple cider

Salt; to taste Cayenne pepper; to taste 1/3 c Dried lentils

1 lb Potatoes; peeled and diced

1 ts Dried dill

1 c Peeled and chopped apples

1 c Plain yogurt

12 Sprigs fresh coriander

HEAT THE OIL IN A SOUP POT over medium heat and add the chicken, onions, celery, carrots and curry. Cook 15 minutes. Add the water, cider, salt, pepper and lentils. Cover and simmer for 30 minutes. Add the potatoes and dill, replace cover and cook until potatoes are tender, another 10 minutes. Remove from heat, add the apples, stir in the yogurt and pour into a soup tureen. Garnish with sprigs of cilantro and serve immediately.

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Recipe of the Day:

(Fri April 19th, 2019)

French Dip

3poundchuck roast, trimmed
1/2cupsoy sauce
1teaspoonrosemary, dried
1teaspoonthyme, dried
1teaspoongarlic powder
1eachbay leaf
8eachfrench rolls, split


Place roast in a slow cooker. Add water, soy sauce, and seasonings. Cover and cook on high for 5-6 hours or until beef is tender. Remove meat from broth; shred with forks and keep warm. Strain broth; skim off fat. Pour broth into small cups for dipping. Serve beef on rolls.