Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1/2 cup red lentils
- 4 cups chicken or vegetable broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1/2 cup coconut milk
- 2 cups cooked chicken, shredded or diced
- Salt and pepper to taste
- Fresh cilantro, chopped (optional)
Special equipment needed: None
Step-by-step instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and ginger and cook for another minute.
4. Add the curry powder, cumin, coriander, turmeric, and cayenne pepper and cook for another minute, stirring constantly.
5. Add the lentils, broth, and tomatoes and bring to a boil.
6. Reduce the heat and simmer for 20-25 minutes, or until the lentils are tender.
7. Add the coconut milk and chicken and cook for another 5-10 minutes, or until heated through.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh cilantro if desired.
Preparation time is 10 minutes and cooking time is 35 minutes.
5. Temperature: Simmer at medium heat.
Serving size: This recipe serves 4-6 people.
Nutritional information: Each serving contains approximately 300 calories, 15g fat, 20g carbohydrates, 20g protein, and 6g fiber.
Substitutions for ingredients: You can use any type of lentils or beans in place of the red lentils. You can also use tofu or chickpeas instead of chicken for a vegetarian version.
Variations: You can add vegetables such as carrots, potatoes, or bell peppers to the stew for added flavor and nutrition.
Tips and tricks: To save time, you can use pre-cooked chicken or rotisserie chicken instead of cooking your own.
Storage instructions: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions: Reheat the stew in a pot over medium heat until heated through.
Presentation ideas: Serve the stew in bowls with a side of naan bread or rice.
Garnishes: Garnish with fresh cilantro or a dollop of yogurt.
Pairings: This stew pairs well with a crisp green salad or roasted vegetables.
Suggested side dishes: Serve with naan bread or rice.
Troubleshooting advice: If the stew is too thick, add more broth or water to thin it out.
Food safety advice: Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history: Mulligatawny stew is a popular dish in Indian cuisine that has been adapted by British cuisine.
Flavor profiles: This stew has a spicy and savory flavor with a hint of sweetness from the coconut milk.
Serving suggestions: Serve this stew as a main dish for lunch or dinner.
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Region: Indian