Chicken Mulligatawny

Active Time:  45 Minutes Total Time:  1 Hour Yield:  6 servings, about 1 1/2 cups each 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 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  toasted sliced almonds (see Tip), optional 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. To toast sliced almonds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

EatingWell Free Trial Issue! You May Also Like Green Tomato Chutney See More Similar Recipes »

DIRECTIONS 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). Nutrition Facts per Serving Yield: Yield:  6 servings, about 1 1/2 cups each Calories: 230 Fat. Total: 6g Protein: 20g Carbohydrates, Total: 26g Fat, Saturated: 3g Fiber: 2g Cholesterol: 38mg Sodium: 284mg % Cal. from Fat: 23%