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Mulligatawny Chicken and Vegetables in Crusty Rolls

  • Makes: 6 servings  
  • Preparation Time: 25 minutes 
  • Cooking Time: 20 minutes for chicken and vegetables, 10 minutes for rolls 

Ingredients

2 tbsp30 mL butter

1 onion, chopped

2 stalks celery, cut in ½-inch (1 cm) pieces

1 carrot, cut in ½-inch (1 cm) pieces

2 tbsp30 mL Robin Hood® All Purpose Flour

2 tsp10 mL mild curry powder or paste

1 cup250 mL chicken stock

1 1/2 cups375 mL Carnation® Regular or 2% Evaporated Milk 

2 apples, peeled and diced

2 cups500 mL diced cooked chicken

Salt and pepper

1/4 cup50 mL chopped fresh parsley or cilantro

6 crusty rolls

Directions

  1 In a large saucepan, heat butter over medium-high heat. Add onion, celery and carrot. Cook, stirring occasionally for 3 minutes, until softened. Stir in flour and cook for 2 minutes. Add curry powder, stock and evaporated milk. Bring to a gentle boil. Add apple, reduce heat and cook, stirring often until thickened, about 8 to 10 minutes.

  2 Stir in chicken and heat through. Season with salt and pepper.

  3 While “stew” is cooking, cut top from 6 rolls. Hollow out rolls (make bread crumbs from this), leaving sturdy sides to hold filling. Toast rolls and tops in a preheated 400ºF (200ºC) oven for 6 to 8 minutes, until lightly toasted and partially dried.

  4 Arrange "containers" on serving dishes, spooning in chicken and vegetables, letting filling overflow. Garnish with parsley and tops.

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