Mulligatawny With Rice
|Frying chicken||3 Pound, cut up|
|Stalk celery||1 , diced|
|Carrots||3 , sliced|
|Water||6 Cup (96 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Curry powder||2 Tablespoon|
|Ground cloves||1 Dash|
|Lemon juice||1 Tablespoon|
|Hot cooked rice||1 Cup (16 tbs)|
Wash chicken and put in large kettle.
Add 2 onions, quartered, the celery, carrots, and water.
Bring to boil, cover, and simmer for 30 minutes.
Cook remaining onion, chopped, and the garlic in the butter until golden.
Blend in flour and curry powder.
Add 1 cup broth from chicken and cook until thickened, stirring constantly.
Add to chicken and simmer for 30 minutes longer.
Add cloves, cayenne, salt and pepper to taste, and the lemon juice.
Serve with rice and a garnish of parsley.
Serving size: Complete recipe
Calories 4710 Calories from Fat 2315
% Daily Value*
Total Fat 258 g397.4%
Saturated Fat 89 g445%
Trans Fat 0 g
Cholesterol 1141.5 mg380.5%
Sodium 1567.5 mg65.3%
Total Carbohydrates 297 g99%
Dietary Fiber 32.7 g130.7%
Sugars 37.6 g
Protein 291 g582.1%
Vitamin A 712.8% Vitamin C 186.1%
Calcium 59.2% Iron 198.4%
*Based on a 2000 Calorie diet