Chicken Mulligatawny

Chicken Mulligatawny

Mulligatawny, which literally means "pepper water," is an English interpretation of an Indian dish. It has seemingly limitless versions, but most have curry and a bit of chicken. We've added tart Granny Smith apples, plenty of spice and a touch of coconut milk.

Recipe from EatingWell
SERVINGS
6
YIELD
6 servings, about 1-1/2 cups each
PREP TIME
45 mins
TOTAL TIME
1 hr

Chicken Mulligatawny

Mulligatawny, which literally means "pepper water," is an English interpretation of an Indian dish. It has seemingly limitless versions, but most have curry and a bit of chicken. We've added tart Granny Smith apples, plenty of spice and a touch of coconut milk.

Recipe from EatingWell
Recipe from EatingWell
Ingredients
  • 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
  • 1   tablespoon lemon juice
  • 1/4  teaspoon salt
  • 1/4  teaspoon freshly ground pepper
  • 3   tablespoons sliced almonds , toasted (see Tip), optional
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Directions
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).
Tips:
1. 
Tips: 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.
2. 
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.

nutrition information

Per Serving: cal. (kcal) 230, Fat, total (g) 6, chol. (mg) 38, sat. fat (g) 3, carb. (g) 25, Monosaturated fat (g) 1, fiber (g) 2, pro. (g) 20, sodium (mg) 284, Potassium (mg) 128, Fruit () 0.5, Starch () 1, Lean Meat () 2, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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