Monday, October 7, 2013

Tastes Like Fall II


My very favorite fall stew is the sweet and savory Mulligatawny. An Indian curried soup, with a delightful mix of root vegetables and fruit. I prepare mine in the crock pot. Every year, in early or mid October, I bring out this food splattered, hand written recipe; my beloved friend Hannah-Joy introduced us to this culinary delight, and we have enjoyed it each Autumn since she first prepared it for my husband and I while we were still dating six years ago! We have added our own personal touches, and it has become a staple in our home!

Oh, and I use entirely organic and/or local ingredients for ours.

MULLIGATAWNY STEW

A sweet and savory Indian inspired dish. This recipe provides
8 ample servings. Nicely paired with rice or naan.

INGREDIENTS

  • 1-2lbs Chicken (thigh or breast)
  • 2 apples (any kind but granny smith)
  • 1 parsnip
  • 1 turnip
  • 2 yellow onions
  • 4 red skinned potatoes
  • 1/2c golden raisins
  • 1/2c currants
  • 10 carrots
  • 3T brown sugar
  • 4 celery stalks
  • 4 garlic cloves
  • 1T Himalayan pink salt
  • 2T coconut oil or real butter
  • 1/2t nutmeg
  • 1t coriander
  • 1t allspice
  • 1/2t clove
  • 1/8t cardamom
  • 1-4T curry powder (based on how strong you like your curry)
  • pepper, to taste


DIRECTIONS

1.   Heat your coconut oil in a skillet. Chop and add the garlic and onion. Caramelize.
2.   Scoop out your caramelized onion-garlic mixture and add your chicken, curry powder, and ¼ cup water in the same skillet without washing or rinsing it out. Add the caramelized onion-garlic mixture back in. Brown on both sides. Cut into ¼ inch pieces.
3.   While your chicken browns, cut up all of your vegetables. Good sized chunks work best for this recipe (1/4-1 inch).
4.   Toss all of your ingredients together in the crock pot.
5.   Make sure to add all of the juice from cooking your chicken.
6.   Fill your crock pot with water until only ½ inch of the veggies are not covered.
7.   Cook on low for 8-12 hours, stirring occasionally.


Serve hot over rice or with homemade naan. May also be garnished with cashews. I often eat mine topped with extra sharp white cheddar cheese.

If you would like to print a recipe card for this recipe, I made one for you! It can be viewed here.
Mulligatawny stew is fully endorsed by this adorable 9 month old. 


If you click on any of the ingredient links it will take you to Amazon, which is where I purchase many items for cooking. I participate in the Amazon Affiliate program where I receive a very small commission if you purchase something through one of my links.

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