Spicy Mulligatawny

Serves N/A

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Directions

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.

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)

Parsed from recipe text (no separate ingredient records).