Prep 15 mins
Cook 10 mins
This is from Cooking Light. I love it but it is a bit spicy so to make it mild decrease the pepper flakes, use mild curry powder and use a mild chutney. Great over rice and with pita bread. If you make it spicy, it's wonderful with cucumber raita to cool it off!
- 1 tablespoon vegetable oil
- 1⁄2 lb boneless skinless chicken breast, chopped
- 1 cup gala apples, chopped
- 3⁄4 cup onion, chopped
- 1⁄2 cup carrot, chopped
- 1⁄2 cup celery, chopped
- 1⁄2 cup green bell pepper, chopped
- 2 tablespoons flour
- 1 tablespoon curry powder
- 1 teaspoon ground ginger
- 1⁄2 teaspoon crushed red pepper flakes
- 1⁄4 teaspoon salt
- 2 (14 1/2 ounce) cans fat free chicken broth
- 1⁄3 cup mango chutney
- 1⁄4 cup tomato paste
- chopped fresh parsley or cilantro, to serve
- Chop chicken into small cubes.
- Heat 1 teaspoon of oil in a small pan. Add chicken and cook through. Set aside.
- Heat 2 teaspoons of oil in a medium pot. Add apple, onion, carrots, celery and bell pepper. Saute for 5 minutes.
- Stir in flour, curry powder, ginger, pepper flakes and salt. Cook for 1 minute.
- Stir in broth, chutney and tomato paste. Bring to a boil. Reduce heat and simmer for 8 minutes.
- Add chicken and cook for 2 minutes until it's heated through.
- Sprinkle with parsley or cilantro to serve.
I've never tried non-vegetarian Mulligatawny soup before. Every version I've tried in restaurants is vegetarian, some with lentils, most without. This was very good. I had some leftover soup chicken from making stock from bones. Also used a quart of that stock instead of canned. Instead of tomato paste I used 3 medium tomatoes that were on their way out. Last change was to use half the amount of mango chutney because it would have been a little too strong. The advantage of using my own stock is I contolled the salt content completely. Bear in mind this is a soup, the photo shows it served over rice. You can always add more broth to ensure it's not quite so thick. My addition of the tomatoes and 4 ounces additional stock made the difference. As a soup, serve with naan or a couple of samosas and coconut chutney!
My style of cooking was different, I used the same pan that I cooked the chicken to also cook the veggies, didn't want to waste the fond. Used Trader Joe's mango chutney.
I love curry and this was delicious! I followed pretty much to the T, just added a little bit more of each veggie and 3/4 lb chicken. I also added 1 tsp turmeric and extra chutney. I will be making this again and again! I think raisins would be a really nice addition and will add them next time! Thank you for posting this.