This is from my new Cooking Light cookbook that I got for Christmas. (Thanks, Mom!) After living in India and tasting several versions of mulligatawny, I don't know how authentic this is, but it was really yummy. Matt requested that I make it again already this week.
This was pretty spicy, but I also used hot mango chutney. I also substituted cilantro for the parsley to make it more authentic.
Spicy Mulligatawny Soup
Ingredients
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)
Preparation
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.
1 comment:
I have made this soup many times...absolutely out of this world. We always eat it with Stacy's Chips! Just found your blog for the first time...it's the first blog I have ever added to my "favorites" tab...looking forward browsing your other recipes!
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