MULLIGATAWNY Boma Yield: 8 servings Ingredients: ¾ cup Chicken Stock, add chicken base ¼ cup Heavy Cream 2 tablespoons Milk ½ cup Celery, diced ½ cup Onion, diced 1 cup Red Bell Pepper, diced 1 cup Green Bell Pepper, diced ½ cup Carrots, diced 1 ½ cups Apples, frozen and cut in half 1 tablespoon Curry Powder, toasted 2 tablespoons Honey 1 ½ teaspoons Chopped Parsley 2 tablespoons Hot Sauce 2 cups Chicken Breast, diced chunky Roux (1/3 cup butter and 2/3 cup flour) Method: Melt butter and stir in flour to make a roux and set aside. Poach chicken breast in chicken stock until ¾ done, remove, and cut diced, chunky style. Remove excess fat from the stock. Add roux, milk and heavy cream. Let simmer until thicken. Add the celery, carrots, and curry powder. Let cook until vegetables are half done. Add the remaining ingredients including diced chicken. Let simmer until peppers are tender. Add apples at the last minute. Adjust seasoning. Add parsley when ready to serve.