MULLIGATAWNY - A kind of an old-school fusion dish! British/Indian influences make this an exotic and satisfying dish.
2 Tbsp olive oil
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 small onion, diced
2 carrots, peeled and diced
1 celery stalk, diced
1 Tbsp mild curry powder
1 clove garlic, finely minced
6 cups chicken stock
2 bay leaves
1 tsp dried thyme
1 granny smith or gala apple, cored and diced
1/4 cup lemon juice
1/4 cup peanut butter
salt and pepper
2 cups cooked white rice
1) Heat oil in large soup pot over medium heat. Add chicken and brown. Remove from pot.
2) Add onion, carrot and celeryand stir fry until onion is translucent. Add curry powder and garlic. Cook 1 minute more.
3) Return chicken to pot. Pour in chicken stock and add bay leaves and thyme. Bring to a boil, then reduce heat. Add apple, lemon juice, peanut butter, salt and pepper. Simmer for 30 minutes.
4) Stir in cooked rice, and serve.