I was a little wary of this recipe when I saw the ingredients, but I decided to make it anyway. The Nerd had asked for more curry, and this has curry powder in it, so I cooked it for dinner. We both thoroughly enjoyed it. He gave it a 4 out of 5 stars. I’ll make it again, partly because of how delicious and light it was, but also because it was extremely easy. The hardest part was chopping up the apples.
Mulligatawny Soup
from Bette Hagman
in “The Gluten-Free Gourmet: Cooks Fast and Healthy“
1 tbsp. butter
1 large onion, chopped
3 tsp curry powder (Madras Curry Powder is great)
1 tsp ginger root, grated
2 cloves garlic, minced
1 lb. boneless skinless chicken breast halves, chopped small
2 ¾ cups chicken broth
⅓ cup GF Flour Mix*
2 cups milk, thinned
4 tart cooking apples, chopped fine
salt
pepper
¼ cup parsley, chopped
1 tbsp. lemon juice
In a large saucepan melt the butter over medium heat.
Add in the onion, curry powder, ginger, and garlic.
Maintain the heat, and cook until the onion is translucent.
Add in the chicken and saute for 5 minutes.
Pour in the broth and simmer for 10 minutes.
While the broth is simmering, mix the flour with a little bit of the milk in a small bowl. Add in the rest, then pour it all into the pan.
Cook until thickened, stirring constantly.
Add in the apples and cook for another 5 minutes, or until the apples have softened slightly.
Season to taste with salt and pepper.
Turn off the heat, remove the pan, and stir in the lemon juice and parsley.
*The GF Flour Mix is 2 parts white rice flour, 2/3 part potato starch, 1/3 part tapioca flour.
