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Categories:
olive oil onion carrots stalks celery garlic fresh ginger chicken curry powder chicken broth unsweetened coconut milk fresh cilantro salt instant rice
Viewed: 57 - Published at: a year agoIngredients
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 2 teaspoons peeled and minced fresh ginger
- 1 pound cooked, cubed chicken
- 1 tablespoon curry powder
- 3 1/2 cups (two 14.5-ounce cans) reduced-sodium chicken broth
- 1 14 -ounce can unsweetened coconut milk
- 1/4 cup chopped fresh cilantro
- Salt and freshly ground black pepper to taste
- 2 cups instant rice, cooked
Method
- Heat the oil in a large skillet over medium-high heat.
- Add the onion, carrots, celery, garlic and ginger and cook, stirring, until the vegetables soften, about 3 minutes.
- Add the chicken and cook until golden brown, 3 to 5 minutes.
- Add the curry powder, stir to coat, and cook for 1 minute.
- Add the broth and coconut milk and simmer 4 minutes.
- Remove from the heat, stir in the cilantro, and season with salt and pepper.
- Spoon the rice into bowls and top with the mulligatawny stew.
