Chicken Mulligatawny
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- 1/2 cup chopped onion
- 2 stalks celery, chopped
- 1 diced carrot
- 1/4 cup butter
- 1 and 1/2 tbsp flour
- 1 and 1/2 tsp curry powder
- 4 cups chicken broth
- 1/4 cup cooked white rice
- 1 skinless boneless chicken breast, cubed
- salt, pepper, 1 pinch dried thyme
- Sautee cubed chicken in butter, set chicken aside and add onions, carrots, celery to butter, sautee until cooked
- Add flour and curry, cook for a few minutes
- Add chicken stock, mix well, bring to boil and simmer for half an hour
- Add rice, chicken, salt, pepper and thyme, simmer 5-10 minutes, then serve