Spicy Mulligatawny

By Bostoncook

Ingredients

• 1 tablespoon vegetable oil
• 1/2 pound boneless skinless chicken breast, in bite sized pieces
• 1 cup chopped apple, gala or braeburn
• 3/4 cup chopped onion
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 1/2 cup chopped green bell pepper
• 2 tablespoons flour
• 1 tablespoon curry powder
• 1 teaspoon ground ginger
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon salt
• 2 cans nonfat chicken broth
• 1/3 cup mango chutney
• 1/4 cup tomato paste
• parsley

Details

Servings 4

Preparation

Step 1

1. Heat 1 tsp oil in Dutch oven, saute chicken 3 mins. Remove from pan.

2. Saute apple-green pepper in 2 tsps oil 5 mins, stir in flour-salt, cook 1 min.

3. Stir in broth-tomato paste. Bring to a boil. Reduce heat, simmer 8 mins. Add chicken, cook 2 mins. Garnish with parsley.

Notes: Really excellent and really easy. No subs. Came out really thick, though, so served it over brown rice as a stew. Just delicious.