Chicken Mulligatawny Stew Recipe
Servings: 4
Ingredients
- 3 tbsp. butter
- 1 lg. onion
- 1 pound boned skinned chicken
- 2 tbsp. curry pwdr
- 1 1/4 tbsp. flour
- 4 c. chicken broth
- 2 med. green peppers
- 2 med. carrots
- 2 lg. celery
- 1 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 (16 ounce.) stewed tomatoes
- 1/2 c. plain yogurt
Directions
- In large pot heat butter, add in onion, chicken; heat to brown lightly. Cook 3 to 4 min. Remove with a slotted spoon. Add in curry pwdr and flour to collected drippings. Stir and cook a minute. Add in chicken broth. Stir in green peppers, carrots, celery, sugar, salt, and pepper. Bring to a boil. Reduce heat and simmer covered till vegetables are tender about 20 min. Add in tomatoes and chicken, heat till warm about 3 min. Add in yogurt, heat for 3 min.
- Serves 6-8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 614g | |
| Recipe makes 4 servings | |
| Calories 371 | |
| Calories from Fat 199 | 54% |
| Total Fat 22.39g | 28% |
| Saturated Fat 9.68g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 85mg | 28% |
| Sodium 1091mg | 45% |
| Potassium 968mg | 28% |
| Total Carbs 23.62g | 6% |
| Dietary Fiber 5.8g | 19% |
| Sugars 11.5g | 8% |
| Protein 20.8g | 33% |
