Spicy Mulligatawny Soup ( Chicken ) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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! Ingredients:
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 |
Directions:
1. Chop chicken into small cubes.
2. Heat 1 teaspoon of oil in a small pan. Add chicken and cook through. Set aside.
3. Heat 2 teaspoons of oil in a medium pot. Add apple, onion, carrots, celery and bell pepper. Saute for 5 minutes.
4. Stir in flour, curry powder, ginger, pepper flakes and salt. Cook for 1 minute.
5. Stir in broth, chutney and tomato paste. Bring to a boil. Reduce heat and simmer for 8 minutes.
6. Add chicken and cook for 2 minutes until it's heated through.
7. Sprinkle with parsley or cilantro to serve.
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