Mulligatawny Stew

Hello Hello! It feels like forever since I blogged! I have cooked during my absence I just haven't had the time or energy to post . . . which happens and I don't stress about it . . . Yes school has started again and I am up to my neck in this and that . . plus I am fulfilling a goal that I have had since I was a kid of writing a book . . . so yes life is busy . . . but I am sure everyone can relate.

When I told my husband what I was making tonight he asked me what it was . . . then he said "why don't you just call it chicken?" Dear sweet hubby of mine . . . it has a name and it is something good! I absolutely love Indian food! When I was serving an LDS Mission in Germany I was spoiled and got to eat the real stuff on many occasions . . . and I absolutely loved it! It was pretty spicy though . . . I try to add as much heat as we can handle without breaking out in a sweet and getting all read faced (which happened to me a couple of time in Deutschland!)All I can say is that it has coconut milk in it . . . which in my book equals a delight! I was browsing through a book store the other day, overwhelmed by the huge cookbook section and picked up an incredible Indian cookbook . . . sadly I honestly had no idea what many of the ingredients were and knew that I would have to drive quite a ways to find ingredients . . . but one day I will immerse myself more in Indian food . . . until then we will enjoy Mulligatawny! I give it 2 thumbs up!Mulligatawny Stew
Recipe by: Emily

1 1/4-1 1/2 lbs Chicken Breasts
1 tablespoon cooking oil
2 Carrots, peeled and chopped
2 Stalks of celery, chopped
2 cloves of Garlic, crushed and minced
1 medium Onion, chopped
2 1/2 tsp Fresh Ginger, peeled and minced
1 Tbsp Curry Powder
3 1/2 Cups Chicken Broth
1 14 oz. can Coconut milk
1/4 cup chopped Cilantro
1 Tbsp Sugar or honey
Cayenne Pepper
Salt
Pepper

1. Heat the oil in a large sauce pan over medium high heat and saute the vegetables until softened. Add the chicken, season it with salt and pepper and cook it for a few minutes until lightly browned.
2. Add the curry powder, sugar, and a pinch of cayenne pepper and cook for about 1 minute. Add the chicken stock and bring to a simmer. Allow to simmer until the chicken is cooked through and the stock has reduced, about 10-15 minutes. (If you want it thick allow stock to reduce longer.)
3. Add the coconut milk and cilantro then simmer for 2-3 more minutes. Taste and adjust seasoning. Serve over rice! Enjoy!

(This is also awesome if you add potatoes to the stew, if you get carried away with the cayenne pepper, potatoes lessen the heat!)

Also if you use lite coconut milk it makes for a thinner soup, so reduce the chicken stock more before adding the milk if you want it thicker.