Mulligatawny Stew

Creamy Dijon Romaine Salad


  • ¾ lb boneless, skinless chicken breasts, cut into bite-size pieces
  • 2 carrots, thinly sliced
  • 2 stalks celery, thinly sliced
  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • 2 tsp curry powder
  • ¼ tsp ground turmeric
  • 1 Tbsp olive oil
  • 1 Granny Smith apple, peeled and chopped
  • 1 (14.5-oz) can chicken broth
  • 1 cup unsweetened coconut milk
  • 2 Tbsp chopped fresh cilantro


  1. Season chicken lightly with salt and pepper.
  2. Cook chicken, carrots, celery, onion, garlic, curry powder, and turmeric in hot oil in a Dutch oven over medium-high heat, stirring occasionally, until chicken is done and vegetables are tender.
  3. Stir in apple; cook 1 minute. Add broth and coconut milk; bring to a boil, reduce heat, and simmer 15 minutes. Stir in cilantro. Divide stew into 3 portions; serve 2 portions. Refrigerate remaining portion up to 3 days.

Side Dish Ingredients

  • ¼ cup sour cream
  • 1 Tbsp mayonnaise
  • 1 tsp water
  • 1 tsp Dijon mustard
  • 1 small clove garlic, minced
  • ⅛ tsp salt
  • ½ (10-oz) pkg chopped romaine lettuce

Side Dish Instructions

  1. Whisk together sour cream, mayonnaise, water, mustard, garlic, and salt in a bowl. Add lettuce, and toss.

Nutritional Information

Main Side Total
Servings 3 2

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