Recipe for Mulligatawny Stew

Mulligatawny is the word for pepper broth. This "stew" has peppers, curry powder, red pepper flakes and hot chutney in the ingredients and is wonderful on a cold winter day. Because my daughter and husband can't handle spicy, I will have to tone it down a bit. But will add sirachi at the table. Serve with a small salad and on top of rice and it's a complete meal.

Mulligatawny Stew

1 teaspoon
2 stalks celery, chopped
1 carrot, peeled and chopped
1 large onion, peeled and chopped
4 cups chicken stock
1 can garbanzo beans
salt and pepper to taste
2 T flour

1 Tablespoon curry powder
1 t ginger

1/4 cup tomato paste
1/3 cup chutney

1-2 cups cooked rice (preferably basmati)
1/2-1 cup shredded cubed chicken (you can cook raw chicken in the stock at the start if you don't have leftover chicken lying around)

1/2 cup tart raw apple, chopped fine

Saute the celery, carrots, onion, and pepper in the oil at a low heat until the onion is translucent. Stir in the curry powder, flour and ginger to blend and cook for a minute. Pour in the stock, chutney, tomato paste and chicken and bring to a boil. Reduce heat and simmer for 30 minutes until thick.

Serve over cooked rice.

Calories: 236 per 1 1/4 cup serving

4.5 grams of fat