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  Finely chopped onion 1⁄4 Cup (4 tbs)
  Curry powder 1⁄2 Teaspoon
  Shortening 2 Tablespoon
  Diced cooked chicken 1 Cup (16 tbs)
  Tart apple 1 , peeled, cored, and chopped
  Chopped carrot 1⁄4 Cup (4 tbs)
  Chopped celery 1⁄4 Cup (4 tbs)
  Chopped green pepper 2 Tablespoon
  All purpose flour 3 Tablespoon
  Chicken broth 4 Cup (64 tbs)
  Canned tomatoes 16 Ounce, cut up (1 Can)
  Snipped parsley 1 Tablespoon
  Lemon juice 2 Teaspoon
  Sugar 1 Teaspoon
  Whole cloves 2

In large saucepan cook onion and curry powder in shortening till onion is tender.
Stir in chicken, chopped apple, carrot, celery, and green pepper.
Cook, stirring occasionally, till vegetables are crisp-tender, about 5 minutes.
Sprinkle flour over chicken vegetable mixture; stir to mix well.
Stir in broth, undrained tomatoes, parsley, lemon juice, sugar, cloves, 1/4 teaspoon salt, and dash pepper.
Bring chicken vegetable mixture to boiling, stirring occasionally.
Reduce heat and simmer, covered, 30 minutes.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1070 Calories from Fat 352

% Daily Value*

Total Fat 40 g61.2%

Saturated Fat 9.8 g48.9%

Trans Fat 3.9 g

Cholesterol 168 mg56%

Sodium 3260.5 mg135.9%

Total Carbohydrates 110 g36.7%

Dietary Fiber 16.2 g65%

Sugars 29 g

Protein 70 g139.6%

Vitamin A 203.6% Vitamin C 522.3%

Calcium 35.1% Iron 67.8%

*Based on a 2000 Calorie diet

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