Spicy Mulligatawny

Name: Spicy Mulligatawny
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)

16 ingredients

3 steps

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)

Directions

1

Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add chicken, and saute 3 minutes. Remove from pan; set aside.
2

Heat 2 teaspoons oil in pan. Add apple and next 4 ingredients (apple through bell pepper); saute 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.
3

Reduce heat; simmer 8 minutes. Return chicken to pan; cook 2 minutes or until mixture is thoroughly heated. Sprinkle with parsley, if desired.