maleficent1959
<font color=FF0033>200,000 DIS'ers can't be wrong.
- Joined
- Sep 8, 2001
MULLIGATAWNY
Yield: 8 servings
Ingredients:
1 gallon Chicken Stock, add chicken base
2 quarts Heavy Cream
2 quarts Milk
4 stalks Celery, diced
1 each Onion, diced
1 each Red Bell Pepper, diced
1 each Green Bell Pepper, diced
1 each Yellow Bell Pepper, diced
5 each Carrots, diced
2 pounds Apples, frozen and cut
¼ cup Curry Powder, toasted
1 cup Honey
½ cup Chopped Parsley
2 T. Hot Sauce
3 pounds Chicken Breast, diced chunky
Roux (1 pound butter and 1 ½ pounds flour)
Method:
Melt butter and stir in flour to make a roux and set aside.
Poach diced chicken breast in chicken stock until ¾ done. Remove excess fat from the stock. Add roux, milk, heavy cream, and curry powder. Let simmer until thicken. Add the celery, onion, bell peppers, carrots, diced chicken breast, and hot sauce.
Continue cooking until vegetables are half done. Add diced apples, stir well, and adjust seasoning. Add parsley when ready to serve.
Yield: 8 servings
Ingredients:
1 gallon Chicken Stock, add chicken base
2 quarts Heavy Cream
2 quarts Milk
4 stalks Celery, diced
1 each Onion, diced
1 each Red Bell Pepper, diced
1 each Green Bell Pepper, diced
1 each Yellow Bell Pepper, diced
5 each Carrots, diced
2 pounds Apples, frozen and cut
¼ cup Curry Powder, toasted
1 cup Honey
½ cup Chopped Parsley
2 T. Hot Sauce
3 pounds Chicken Breast, diced chunky
Roux (1 pound butter and 1 ½ pounds flour)
Method:
Melt butter and stir in flour to make a roux and set aside.
Poach diced chicken breast in chicken stock until ¾ done. Remove excess fat from the stock. Add roux, milk, heavy cream, and curry powder. Let simmer until thicken. Add the celery, onion, bell peppers, carrots, diced chicken breast, and hot sauce.
Continue cooking until vegetables are half done. Add diced apples, stir well, and adjust seasoning. Add parsley when ready to serve.
