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Mulligatawny Stew
Ingredients:
2 tablespoons olive oil1 large onion, chopped2 carrots, coarsely shredded2 large celery ribs, sliced1 pound skinless, boneless chicken breast, 3/4 inch cubes1 cup Chukar® Dried Rainier Cherries1 tart apple, cored and chopped4 teaspoons curry powder1/2 teaspoon ground mace1/4 teaspoon chili powder1 bay leafDash of bottled jalapeno sauce2 cups chicken broth1 cup apple juice3/4 cup shredded flaked coconut1 cup half-and-half
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Directions:
In 6 quart Dutch oven, heat olive oil and cook onion, carrots, celery and chicken cubes, stirring often. Add dried cherries, apple, spices, jalapeno sauce, broth and apple juice. Mix well, cover and cook over low heat, about 30 to 40 minutes. Stir in coconut and half and half. Re-heat and stir. Serve with steamed rice to which slivered almonds and chopped parsley have been added. Yields 8 to 10 servings.
A classic from India a hearty, satisfying meal.
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