Chicken Mulligatawny – My Favorite Soup!

My mom has a great recipe for Mulligatawny (literally means “pepper water”) soup, and it’s so amazing. It’s an English soup with Indian flavor. (The English are big fans of curry, and it shows in this delicious dish!)

She too adds apple to the mix, it adds a fabulous sweet twist to the spiciness of the curry, and makes this just a journey of flavor!

From EatingWell.com

Makes 6 servings, about 1 1/2 cups each

ACTIVE TIME: 45 minutes
TOTAL TIME: 1 hour
EASE OF PREPARATION: Easy

1 tablespoon canola oil
1 large yellow onion, diced
2 stalks celery, diced
3 cloves garlic, minced
2 Granny Smith apples, peeled and diced
1 1/2 teaspoons hot Madras curry powder (see Tip)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
6 cups reduced-sodium chicken broth
1/2 cup white basmati rice
12 ounces chicken breast tenders, cut into bite-size pieces
1 cup “lite” coconut milk (use less if you want to cut calories some, but do NOT omit)
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons sliced almonds, toasted (see Tip), optional

1. Heat oil in a Dutch oven over medium-high heat. Add onion, celery and garlic; cook, stirring often, until softened, about 5 minutes. Add apples, curry powder, cumin, coriander and ginger and cook, stirring often, until the apples begin to soften, about 2 minutes. Add broth and rice; bring to a boil. Reduce heat to a simmer and cook, uncovered, for 12 minutes.

2. Add chicken, return to a simmer and cook until the chicken is cooked through and the rice is tender, 8 to 10 minutes more. Stir in coconut milk and return to a simmer. Remove from the heat; stir in lemon juice, salt and pepper. Garnish with almonds (if using).

NUTRITION INFORMATION:
Per serving:
230 calories
6 g fat (3 g sat, 1 g mono)
38 mg cholesterol
25 g carbohydrate
20 g protein
2 g fiber
284 mg sodium
128 mg potassium

2 Carbohydrate Servings
Exchanges: 1 starch, 1/2 fruit, 2 very lean meat, 1 fat

TIP: Hot Madras curry powder, located in the spice aisle of most supermarkets, adds a pleasant level of heat. Substitute regular curry powder for a milder soup.

TIP: To toast chopped nuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

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