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.

How to Make It

Step 1

Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add chicken, and sauté 3 minutes. Remove from pan; set aside.

Step 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.

Step 3

Reduce heat; simmer 8 minutes. Return chicken to pan; cook 2 minutes or until mixture is thoroughly heated. Sprinkle with parsley, if desired.

Ratings & Reviews

JessicaJJM's Review

ShirleyC
December 15, 2014
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!

JuttaO's Review

runcantrell
January 13, 2013
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.

calamitytam's Review

vmarcina
November 15, 2012
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!

rstarrlemaitre's Review

bostonsmaman
February 12, 2012
N/A

vmarcina's Review

JessicaJJM
July 21, 2011
Very good recipe. Next time, I'll add a jalapeno for a little more heat.

runcantrell's Review

JuttaO
January 25, 2010
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.

ShirleyC's Review

calamitytam
November 04, 2009
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.

chapelhill05's Review

rstarrlemaitre
March 02, 2009
N/A

bostonsmaman's Review

chapelhill05
January 15, 2009
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!