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Title: Mulligantawny
Yield: 1 Servings

Ingredients

    1/2 ts tumeric
    1/2 ts ground corriander
    1/2 ts ground red pepper
    1/2 ts ground alspice
      1 ts cardamon
      1 ts cumin
      1 ts ground ginger
      2 ts salt
  1 1/4 lb chicken thighs
      8 c  chicken stock
      1 tb butter
      2    cloves garlic, crushed
      1 md onion, chopped
      2    stalks chopped celery
  1 1/2 c  shopped carrots
      2 lg chopped apples, unpeeled
  1 1/4 c  canned tomatoes
      1    stick cinnamon
      1 c  chopped potatoes
      4 oz coconut milk

Instructions

combine oil onion, garlic & celery in lare pot. saute til onions are limp
and clear. add apples, carrots & pots. cook a couple of min on low heat.
add stock, toms & spices. bring to boil & allow to simmer. add coconut milk
in the last 10 minutes.

Serve with a warm bagette and brie cheese.
Posted to FOODWINE Digest 10 Jan 97

From: stonehausfarm

Date: Thu, 9 Jan 1997 13:02:21 EST

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