MULLIGATAWNY STEW OVER RICE

Mulligatawny Stew Over Rice image

Provided by Robin Miller : Food Network

Time 33m

Yield 4 servings

Number Of Ingredients 13

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

Steps:

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.

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