Sunday, May 01, 2005

Spicy Mulligatawny

Spicy Mulligatawny (Adapted from CL)

1 tablespoon canola oil, divided
8 ounces boneless/skinless chicken breast, cut into bite-sized pieces
1 cup chopped Braeburn apple
3/4 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped red bell pepper
2 tablespoons all-purpose flour
1 tablespoon hot madras curry powder
1 teaspoon ground ginger
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
29 ounces chicken broth
1/3 cup mango chutney
4 tablespoons tomato paste

In a Dutch oven, add 1 teaspoon oil and heat over medium-high. Add chicken and cook 3-5 minutes. Remove chicken and place in a bowl.

Place remaining 2 teaspoons oil in the pan. Stir in apples, onions, carrots, celery and bell pepper. Cook 5 minutes. Mix in the flour, curry powder, ginger, red pepper and salt - cook 1 minute. Stir in broth, chutney, and tomato paste. Bring to a boil, reduce heat and let simmer for 8-10 minutes. Place chicken back into pan and continue to cook until thoroughly heated, about 2-4 minutes. Garnish with some chopped parsley.

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