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.
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.
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- Calories: 236
- Calories from fat: 18%
- Fat: 4.8g
- Saturated fat: 0.8g
- Monounsaturated fat: 1.1g
- Polyunsaturated fat: 2.3g
- Protein: 18g
- Carbohydrate: 31g
- Fiber: 4.9g
- Cholesterol: 33mg
- Iron: 1.9mg
- Sodium: 599mg
- Calcium: 42mg
- 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)
- 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.
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