SPICY MULLIGATAWNY SOUP ( CHICKEN )

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Spicy Mulligatawny Soup ( Chicken ) image

This is from Cooking Light. I love it but it is a bit spicy so to make it mild decrease the pepper flakes, use mild curry powder and use a mild chutney. Great over rice and with pita bread. If you make it spicy, it's wonderful with cucumber raita to cool it off!

Provided by Engrossed

Categories     Curries

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 16

1 tablespoon vegetable oil
1/2 lb boneless skinless chicken breast, chopped
1 cup gala apples, chopped
3/4 cup onion, chopped
1/2 cup carrot, chopped
1/2 cup celery, chopped
1/2 cup green bell pepper, chopped
2 tablespoons flour
1 tablespoon curry powder
1 teaspoon ground ginger
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
2 (14 1/2 ounce) cans fat free chicken broth
1/3 cup mango chutney
1/4 cup tomato paste
chopped fresh parsley or cilantro, to serve

Steps:

  • Chop chicken into small cubes.
  • Heat 1 teaspoon of oil in a small pan. Add chicken and cook through. Set aside.
  • Heat 2 teaspoons of oil in a medium pot. Add apple, onion, carrots, celery and bell pepper. Saute for 5 minutes.
  • Stir in flour, curry powder, ginger, pepper flakes and salt. Cook for 1 minute.
  • Stir in broth, chutney and tomato paste. Bring to a boil. Reduce heat and simmer for 8 minutes.
  • Add chicken and cook for 2 minutes until it's heated through.
  • Sprinkle with parsley or cilantro to serve.

Nutrition Facts : Calories 352.1, Fat 11.5, SaturatedFat 1.8, Cholesterol 72.6, Sodium 2410.9, Carbohydrate 34, Fiber 7, Sugar 15.9, Protein 30.6

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