Recipe - Mulligantawny

One half teaspoon Tumeric
One half teaspoon Ground corriander
One half teaspoon Ground red pepper
One half teaspoon Ground alspice
1 teaspoon Cardamon
1 teaspoon Cumin
1 teaspoon Ground ginger
2 teaspoon Salt
1 One fourth pound Chicken thighs
8 cup Chicken stock
1 tablespoon Butter
2 Cloves garlic, crushed
1 md Onion, chopped
2 Stalks chopped celery
1 One half cup Shopped carrots
2 lg Chopped apples, unpeeled
1 One fourth cup Canned tomatoes
1 Stick cinnamon
1 cup Chopped potatoes
4 ounce Coconut milk

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 stonehausfarm@CYBERIA.COM

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