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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The name of this highly seasoned Indian soup means pepper water. It gets quite a kick from the combination of curry powder, ground ginger, and crushed red pepper, but you can halve those ingredients if you don't like spicy foods. Ingredients:
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) |
Directions:
1. Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add chicken, and sauté 3 minutes. Remove from pan; set aside.
2. 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.
3. Reduce heat; simmer 8 minutes. Return chicken to pan; cook 2 minutes or until mixture is thoroughly heated. Sprinkle with parsley, if desired.
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