Quick & Easy Mulligatawny

Prep Time: 5 Minutes
Cook Time: 15 Minutes
Difficulty: Easy
Servings: 8

Ingredients
■1 whole Boneless Skinless Chicken Breast, Cut Into Bite-Sized Pieces
■Salt And Black Pepper To Taste
■4 Tablespoons Butter
■1 whole Medium Onion
■3 cloves Garlic, Minced Finely
■¼ cups All-purpose Flour
■1 Tablespoon Curry Powder
■32 ounces, fluid Chicken Broth
■2 cups Half-and-half
■1 whole Granny Smith Apple, Peeled And Diced
■1 Tablespoon Sugar (white Or Brown) More Or Less To Taste
■2 teaspoons Salt, More To Taste
■Freshly Ground Black Pepper
■Cayenne Pepper (optional, For Spice)
Preparation Instructions
Season diced chicken with salt and pepper. Heat 2 tablespoons butter over medium-high heat. Add chicken and cook, stirring occasionally, until golden. Remove chicken to a plate. Set aside.

In the same pot, add butter and reduce heat to medium. Add diced onion and garlic and stir to cook. Onions should be starting to brown.

Sprinkle flour over onions. Stir to combine, then stir in curry powder. Cook mixture over medium heat for one minute, stirring constantly.

Pour in chicken broth. Stir to combine, then cook for five minutes. Add half and half, salt, pepper, and sugar, then cook for another five minutes.

Add chicken and diced apple and cook for another 5 to 10 minutes. Turn off and allow to stand 5 or 10 minutes before serving. Taste for seasonings before serving.

http://thepioneerwoman.com/cooking/2010/12/easy-mulligatawny/

Curried Chicken Pasta Salad

Prep Time: 30 Minutes
Difficulty: Easy
Servings: 12

Ingredients
3 pounds Chicken, Cooked And Diced/shredded
6 ounces, weight Dry Pasta, Cooked And Drained
4 whole Ribs Celery, Thinly Sliced - Leaves Included (use Interior Ribs)
¾ cups Golden Raisins
¾ cups Slivered Almonds
½ cups Mayonnaise
½ cups Sour Cream
1 cup Heavy Cream
3 Tablespoons Curry Powder, More Or Less To Taste
1 Tablespoon Sugar, More Or Less To Taste
1 teaspoon Kosher Salt
Freshly Ground Black Pepper

Preparation Instructions
Boil chicken to cook. Boil pasta in chicken broth.

Dice/shred chicken. Drain pasta.

Mix together mayonnaise, sour cream, heavy cream, curry powder, sugar, salt, and pepper. Whisk together until well combined.

Combine chicken, drained pasta, sliced celery, raisins, and almonds in a large bowl. Pour curry dressing over the top. Fold together with a rubber spatula. Make sure it’s all combined, then add more of whatever it needs. Make sure the sweet/savory balance is right for you! (I like mine a little sweet.)

Chill for several hours. Serve with juicy grapes on the side.

http://thepioneerwoman.com/cooking/2010/08/curried-chicken-pasta-salad/

Carrot and Squash Curry Soup

Carrot and Squash Curry Soup
Prep Time: 20 Minutes
Cook Time: 1 Hour
Difficulty: Easy
Servings: 8

Ingredients
3 Tablespoons Olive Oil
5 cloves Garlic, Minced
1 whole Large Onion, Diced
3 whole Carrots, Washed And Sliced Thin
4 whole Yellow Squash (sliced)
Salt To Taste
1 Tablespoon Curry Powder (more To Taste!)
½ cups Dry White Wine (optional)
48 ounces, fluid Chicken Broth
Heavy Cream (optional)
Preparation Instructions
Heat olive oil in a heavy pot over medium heat. Add garlic and onions and stir to coat. Add carrots and cook for 3 minutes, or until they start to get soft. Sprinkle in a little salt.
Add squash. Stir and cook for a few minutes, until squash is soft and tender. After a few minutes, add salt to taste and the curry powder.
Pour in wine if using. Let evaporate for about 30 seconds, then pour in chicken broth. Reduce heat to a simmer, cover pot, and cook for 1 hour.
After 1 hour, taste and adjust seasonings. Turn off heat.
Puree soup using an immersion blender, or in batches in a regular blender. Return to soup pot and bring to a simmer. Serve hot. If you’re feeling naughty, drizzle heavy cream over the top.

http://thepioneerwoman.com/cooking/2009/11/carrot-and-squash-curry-soup/