An Indian specialty, this well-spiced mulligatawny is awash with flavors, textures and colors like piquant curry paste, tart green apples, butternut squash and smooth coconut milk. With the addition of shredded store-bought roast chicken, this complete family meal assembles in minutes.
1 tablespoon vegetable oil
1 cup chopped onion
1 cup diced carrot
1 cup thinly sliced celery
1 tablespoon minced gingerroot
2 cloves garlic, minced
1 tablespoon curry paste
1/2 teaspoon each salt and pepper
1 cup coconut milk
2 cups chicken stock
2 cups cubed butternut squash
4 cups diced Washington Granny Smith apples
2 cups diced cooked chicken
1/4 cup chopped fresh coriander
- In deep skillet, heat oil over medium high heat. Add onion, carrot and celery; cook, stirring occasionally, until tender but not browned, about 10 minutes. Stir in gingerroot, garlic, curry paste, salt and pepper and cook one minute.
- Pour in coconut milk and chicken stock and bring to a boil. Add squash and reduce heat to simmer for 15 minutes. Add apple and chicken and cook just until apples are tender but still hold their shape, about 10 minutes more.
- Sprinkle with coriander and serve with warm naan bread or cooked basmati rice.
Makes 2 to 4 servings.
Tip: Replace 1/2 cup of the chicken stock with your favorite dry white wine for an ideal entertaining meal.
Recipe and photograph provided courtesy of the Washington Apple Commission.