Spicy Mulligatawny Soup ( Chicken )

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!

• Ready In: 25 mins
• Serves: 2-4

Ingredients

• 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 1/2ounce) cans fat free chicken broth
• 1⁄3 cup mango chutney
• 1⁄4 cup tomato paste
•  chopped fresh parsley or  cilantro, to serve

Directions

1. Chop chicken into small cubes.
2. Heat 1 teaspoon of oil in a small pan. Add chicken and cook through. Set aside.
3. Heat 2 teaspoons of oil in a medium pot. Add apple, onion, carrots, celery and bell pepper. Saute for 5 minutes.
4. Stir in flour, curry powder, ginger, pepper flakes and salt. Cook for 1 minute.
5. Stir in broth, chutney and tomato paste. Bring to a boil. Reduce heat and simmer for 8 minutes.
6. Add chicken and cook for 2 minutes until it's heated through.
7. Sprinkle with parsley or cilantro to serve.