I recently hosted a dinner party for 12 people and wanted to serve cauliflower rice. But the idea of figuring out how to sauté, like,...Read More
WF2 Recipe: Mulligatawny Stew
There is a ridiculously long list of new recipes on my whiteboard that I want to share with you, but that requires re-making them, picking out cute photo props, taking a photo, then writing up the blog post — all of which seems impossibly daunting right now. My thoughts are like this: OMG, WE’RE MOVING TO VERMONT IN, LIKE, 6 WEEKS, AND WE NEED TO PLAN THE MOTHER OF ALL MOVING SALES AND DAMN IT! WHY DID I PLAN TO GO TO A CONFERENCE AND A PHOTOGRAPHY WORKSHOP IN THE MIDDLE OF ALL OF THIS?!
I’m keeping my commitment to lifting heavy things and meditating and getting 10,000 steps every day and eating Whole30 style, which means the meals on our plates lately are pretty unimaginative: usually variations on grilled meat, salads/raw veggies, sweet potato hash, and berries. I have zero extra energy to figure out exciting meals… which means I don’t have new recipes to share with you… yet.
Instead, I thought I’d post a few cookbook recipes that I’m relying on right now. We always have Silky Gingered Zucchini Soup in the fridge, and I just made a huge pot of Mulligatawny Stew because it’s fast to make, tastes like someone loves you, and reheats like a champ.
This aromatic stew with a light touch of creaminess originated in India and became popular in Britain during the UK occupation. I learned about Mulligatawny Stew in college when I subscribed to the monthly installments of McCall’s Cooking School. I was smitten with the photo of a brass tureen shaped like a crown and filled to the brim with golden soup flecked with coconut. The taste lives up to the visual: it’s silky, rich without cloying, and balances the warmth of curry with the sweetness of apples.
Trust me on this: It tastes even better on the second and third day. If you can make it in advance, do it! It also freezes and defrosts very well. Try it and see for yourself.
Mulligatawny Stew from Well Fed 2
Serves 6-8 | Cook 25 minutes | Simmer 55 minutes | Whole30 compliant
2 pounds boneless, skinless chicken thighs
salt and ground black pepper
1/2 tablespoon plus 1/2 tablespoon coconut oil
2 medium onions, diced (about 2 cups)
3/4 pound carrots, peeled and cut into 1/2-inch coins
2 medium stalks celery, diced (about 1/2 cup)
2 medium apples, peeled and diced (about 2 cups)
3/4 cup unsweetened coconut flakes
3 cloves garlic, minced (about 1 tablespoon)
1 tablespoon arrowroot powder
1 1/2 tablespoons curry powder (I like Penzeys Maharaja.)
1 tablespoon salt
1/2 teaspoon chili powder
1/4 teaspoon ground allspice
1 bay leaf
4 cups chicken broth
2 cups water
1 cup canned coconut milk
minced fresh parsley leaves
sliced almonds, toasted
Sprinkle the chicken assertively with salt and pepper. Heat a large, deep pot over medium-high heat, then add 1/2 tablespoon coconut oil. When the oil is melted, add the chicken in a single layer with some elbow room around each piece. Brown in batches so a golden crust forms, about 5 minutes per side. Remove cooked chicken to a bowl to catch the juice.
Add 1/2 tablespoon coconut oil to the pot. Add onions, carrots, celery, apples, coconut flakes, and garlic. Sauté 7-10 minutes, scrape up any brown bits stuck to the bottom of the pan. In a small bowl, mix the arrowroot, curry powder, salt, chili powder, allspice, cayenne, and bay leaf. Stir-fry until the spices are fragrant, about 30 seconds.
Add the broth and water to the pot and stir to combine. Nuzzle the chicken into the liquid and bring to boil. Reduce heat to simmer and cook, covered, 45 minutes. Stir the coconut milk into the pot and simmer uncovered, 10 more minutes.
Serve on top of Cauliflower Rice and sprinkle cheerfully with parsley and almonds.