Chicken Mulligatawny

Mulligatawny is not really an Indian dish, but rather a British interpretation of an Indian dish, and variations abound. I got this version from Eating Well magazine.

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
• 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

Directions
Heat oil 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.

Results
This is a very tasty soup. I would change a few steps though. First, I would reserve some of the apple and add at the very end to give it a pleasing crunch. Second, I would probably cook the chicken in the coconut milk separately and add that in one step again at the end.

Nutritional Information
Servings: 6
Calories: 230
Fat. Total: 6g
Carbohydrates, Total: 26g
Cholesterol: 38mg
Sodium: 284mg
Protein: 20g
Fiber: 2g
% Cal. from Fat: 23%
Fat, Saturated: 3g