Paula's Chicken Mulligatawny stew

I searched on line for mulligatawny recipes, and combined elements of several into one of my own.


1 lb. skinless, boneless chicken breast, diced
1 sweet onion, diced
3 T organic butter (or ghee, if you have it)
1 C cooked brown basmati rice (preferably cooked in chicken broth)
1 T curry powder (more or less to taste)
1 T flour
5 or 6 C chicken broth (preferably home made)
1 large yellow bell pepper, diced
2 ribs of celery, diced
2 med. carrots, diced
1/2 t salt
pepper to taste
1 can diced tomatoes
1/2 C plain yogurt


In a large soup pot, melt the butter, then brown the chicken and onions in the butter. Remove with slotted spoon, leaving as much of the drippings as possible.

Sift flour and curry together into the drippings, and whisk to combine. Add some broth to make a smooth roux.

Add the rest of the broth to the roux, and blend well. Add diced veggies, salt, and pepper. Bring to a boil, lower heat, cover and simmer 20 minutes.

When veggies are tender, add chicken and onions, tomatoes, and rice. Cover and simmer to allow flavors to combine.

Add yogurt just before serving.