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.
1 tablespoon vegetable oil, divided
1/2 pound skinless, boneless chicken breast, cut into bite-sized pieces
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.
I've made this twice in the last year. It is so good, it tastes like something you would order from a great Indian recipe. Love the spice! Both x's I order naan bread from a local Indian restaurant and it pairs yummily!
This is my go to recipe. We love it! I have made it many many times. Always using left over chicken. I add a jalapeno and use red pepper, not green. Sometimes I use fresh ginger if I have it on hand. I typically serve it over plain basmati or jasmine rice.
I did add 1 small jalapeno pepper and 1 can of diced onion/green pepper tomatoes ... it was beyond yummy - the Mango Chutney I bought was hot mango Chutney and it just made it sooooooo good. Oh and I added 2 small garlic cloves :) My husband raved about this one ... it's a keeper!
I served this along with Chicken Vindaloo to my father who is going through chemotherapy and really loves Indian food, since it has such a strong flavor and everything else is just tasteless to him.
We all enjoyed this, but I should note that because of the chutney, it is pretty sweet, and since my Dad also struggles with diabetes, he couldn't eat that much.
Aside from that, the soup has a good kick, and I would definitely recommend it.
i've made this soup many many times, sometimes throwing in different veggies, or leaving the chicken out for a veggie option and it has never failed to get great reviews with friends and family. For a thicker version try a hand-held blender in the pot to mush up some veggies (not all) BEFORE you put the chicken in.
Just what the doctor ordered on a chilly winter afternoon! I was suprised at how well this soup stretched a single chicken breast. I used a granny smith with wonderful results and added a pinch extra turmeric and coriander b/c my curry powder wasn't very "bold." I made homemade Naan from Manjula's Kitchen recipe (see youtube). It was to die for!
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!