Apple Mulligatawny Soup Chicken
From the washington apple commission.
Steps
In deep skillet , heat oil over medium high heat.
Add onion , carrot and celery.
Cook , stirring occasionally , until tender but not browned , about 10 minutes.
Stir in gingerroot , garlic , curry paste , salt and pepper and cook one minute.
Pour in coconut milk and chicken stock and bring to a boil.
Add squash and reduce heat to simmer for 15 minutes.
Add apple and chicken and cook just until apples are tender but still hold their shape , about 10 minutes more.
Sprinkle with coriander and serve with warm naan bread or cooked basmati rice.
Ingredients
vegetable oil, onion, carrot, celery, gingerroot, garlic cloves, curry paste, salt and pepper, coconut milk, chicken stock, butternut squash, granny smith apples, cooked chicken, fresh coriander