Mulligatawny Stew Over Rice

Ingredients

• 2 medium carrots chopped
• 2 stalks celery chopped
• 1 pound meat from a rotisserie chicken cubed cooked
• 1 tablespoon curry powder 
• 0.3 cup cilantro leaves fresh chopped
• 2 teaspoons ginger fresh minced peeled
• 2 cloves garlic minced
• 2 cups rice instant cooked
• 3.5 cups chicken broth reduced-sodium (two 14.5-ounce cans)
• 1 tablespoon olive oil 
• 1 cup onion chopped
• 4 servings salt and pepper black freshly ground to taste
• 14 ounce coconut milk unsweetened canned

Equipment

• bowl
• frying pan

Directions

1. Heat the oil in a large skillet over medium-high heat.
2. Add the onion, carrots, celery, garlic and ginger and cook, stirring, until the vegetables soften, about 3 minutes.
3. Add the chicken and cook until golden brown, 3 to 5 minutes.
4. Add the curry powder, stir to coat, and cook for 1 minute.
5. Add the broth and coconut milk and simmer 4 minutes.
6. Remove from the heat, stir in the cilantro, and season with salt and pepper. Spoon the rice into bowls and top with the mulligatawny stew.