Spicy Mulligatawny

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

Ingredients

Directions

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

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  • 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.

Nutrition Facts

Per Serving:
236 calories; calories from fat 18%; fat 4.8g; saturated fat 0.8g; mono fat 1.1g; poly fat 2.3g; protein 18g; carbohydrates 31g; fiber 4.9g; cholesterol 33mg; iron 1.9mg; sodium 599mg; calcium 42mg.
© Copyright 2023 MyRecipes. All rights reserved. Printed from https://www.myrecipes.com 03/31/2023
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