Best Spicy Mulligatawny Recipes

Spicy Mulligatawny Soup ( Chicken ) image

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

SPICY MULLIGATAWNY image

Yield 4 servings 1 1/4 cups

Number Of Ingredients 16

1 tablespoon vegetable oil, divided
1/2 pound skinless, boneless chicken breast, cut into bite-sized pieces
1 cup chopped peeled Gala or Braeburn apple
3/4 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 tablespoons all-purpose flour
1 tablespoon curry powder
1 teaspoon ground ginger
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
1/3 cup mango chutney
1/4 cup tomato paste
Chopped fresh parsley (optional)

Steps:

Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add chicken, and sauté 3 minutes. Remove from pan; set aside. Heat 2 teaspoons oil in pan. Add apple and next 4 ingredients (apple through bell pepper); sauté 5 minutes, stirring frequently. Stir in the flour and next 4 ingredients (flour through salt); cook 1 minute. Stir in broth, chutney, and tomato paste; bring to a boil. Reduce heat; simmer 8 minutes. Return chicken to pan; cook 2 minutes or until mixture is thoroughly heated. Sprinkle with parsley, if desired. NUTRITION PER SERVING CALORIES 236(18% from fat); FAT 4.8g (sat 0.8g,mono 1.1g,poly 2.3g); PROTEIN 18g; CHOLESTEROL 33mg; CALCIUM 42mg; SODIUM 599mg; FIBER 4.9g; IRON 1.9mg; CARBOHYDRATE 31g