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Mulligatawny With Coconut Dressing

Love.Food's picture
  Canned low sodium chicken broth 3 Cup (48 tbs)
  Tomatoes/One 14 1/2 -ounce can lower-sodium tomatoes 3 Medium, peeled, seeded, and cut up to make 2 1/2 cups
  Cooking apple 1 Large, chopped
  Chopped carrot 3⁄4 Cup (12 tbs)
  Chopped celery 3⁄4 Cup (12 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Snipped parsley 1 Tablespoon
  Lemon juice 2 Teaspoon
  Sugar 1 Teaspoon
  Curry powder 1 1⁄2 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Pepper 1 Dash
  Chopped cooked chicken 1 1⁄4 Cup (20 tbs)
  Coconut 1 Tablespoon

In a 3-quart saucepan stir together the chicken broth, fresh tomatoes or undrained canned tomatoes, apple, carrot, celery, green pepper, onion, parsley, lemon juice, sugar, curry, cloves, and pepper.
Bring to boiling; reduce heat.
Cover and simmer for 15 minutes or till the vegetables are tender, stirring occasionally.
Stir in the chicken and heat through.

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