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Spicy Mulligatawny

Photo: Randy Mayor; Styling: Melanie J. Clarke
Yield 4 servings (serving size: 1 1/4 cups)
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)

Nutrition Information

  • calories 236
  • caloriesfromfat 18 %
  • fat 4.8 g
  • satfat 0.8 g
  • monofat 1.1 g
  • polyfat 2.3 g
  • protein 18 g
  • carbohydrate 31 g
  • fiber 4.9 g
  • cholesterol 33 mg
  • iron 1.9 mg
  • sodium 599 mg
  • calcium 42 mg

How to Make It

  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.