One of the tastiest recipes that I've discovered during our Whole30 experience is Mulligatawny Stew. My whole family LOVES it! This unusual stew originated in India, but found popularity in Britain. It may sound a little strange to have a stew that includes apples and coconut, but trust me on this one...it's delicious! And a snap to make.
First you want to salt and pepper some boneless chicken thighs, and then fry them in coconut oil until they are golden and crispy like this. Set the chicken aside...
Add a little more coconut oil to the pot and sautee your veggies just til they begin to soften.
I found this unsweetened, organic coconut...Yay for organic, healthy food options!
Now, you'll mix all your beautiful, aromatic spices in a bowl with the arrowroot powder...
and add the spice blend to the pot with the veggies and sautee until fragrant....30 seconds or so.
Return the chicken to the pot with the veggies, add your broth and water(or all broth if you like...I used this organic chicken bone broth...it's more nourishing). Bring to a boil, reduce heat, and simmer 45 minutes with the lid on the pot.
Remove the lid, add coconut milk, and simmer another 10 minutes before serving.
Now get a big bowl, a big spoon, and savor every hearty, delicious bite! And it's even better on the second day!
- 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
- 1 tablespoon salt
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground allspice
- pinch cayenne
- 1 bay leaf
- 4 cups chicken broth
- 2 cups water
- 1 cup canned coconut milk
- minced fresh parsley leaves
- sliced almonds, toasted