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.Yield: 6 servings, about 1 1/2 cups each
Active Time: 45
Total Time: 60
- 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
- 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.
- 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 & Notes
- 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.
- 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 Per Serving
|fat||6 g (3 g sat, 1 g mono)|
Carbohydrate Serving 2
Exchanges 1 starch, 1/2 fruit, 2 very lean meat, 1 fat