Mulligatawny
Ingredients
- 1½ lb boneless, skinless chicken thighs, cut into bite-size pieces
- ½ tsp salt
- ½ tsp pepper
- 3 Tbsp olive oil, divided
- 3 carrots, chopped
- 2 stalks celery, chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 large Granny Smith apple, peeled and chopped
- 1½ Tbsp curry powder
- 1 (32-oz) carton low-sodium chicken broth
- 1 cup canned unsweetened coconut milk
Instructions
- Sprinkle chicken with salt and pepper. Cook chicken in 1 Tbsp hot oil in a Dutch oven over medium-high heat 3 to 4 minutes or until well browned; remove from pan.
- Cook carrots, celery, onion, and garlic in 2 Tbsp hot oil in same pot over medium-high heat 6 minutes or until tender.
- Add apple, curry powder, broth, and chicken to pot. Bring to a boil; reduce heat, and simmer 10 to 15 minutes. Add coconut milk; simmer 4 to 5 minutes.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
390
|
390
|
| Fat (g) | 19 | 19 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 37 | 37 |
| Carb (g) | 17 | 17 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 568 | 568 |
Low Carb Lunch Meal Plan
This recipe selected from the eMeals Low Carb Lunch Meal Plan.
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