Chicken Mulligatawny

CHICKEN MULLIGATAWNY

2 teaspoon unsalted butter

½ cup chicken breast, cubed

¼ teaspoon garlic, minced

¼ cup yellow onion, chopped

¼ cup celery, chopped

¼ cup carrot, chopped

¼ cup granny smith apple, chopped

1½ cup chicken broth

1 teaspoon curry powder

1 tablespoon lemon juice

pinch of ground cloves

pinch of salt and pepper

2 tablespoon long grain white rice

¼ cup plain yogurt

2 teaspoon fresh cilantro

Melt 1 teaspoon butter in a medium skillet. Add chicken and garlic. Sauté for 5-7 minutes over medium-low heat until chicken is lightly browned. Set aside.

In the same skillet, add 1 teaspoon butter, onion, celery, carrot and apple. Sauté for 5-7 minutes over medium-low heat or until onion becomes translucent.

In a medium saucepan, add broth, curry, lemon juice, cloves, salt, pepper, chicken and vegetables. Bring to a boil. Reduce to a simmer and add rice. Cook, uncovered, for 15–20 minutes.

Stir in yogurt and let simmer for another 5 minutes. Garnish with cilantro.

— "Table for One," by Camille Funk