Spicy Mulligatawny Soup
Recipe: #4744
February 25, 2012
Categories: Chicken, Indian, Low Calorie, Low Fat, Special Diet - Weight Watchers etc., Spicy, Chicken Dinner, Indian Chicken, more
"This is from Cooking Light. It is my favorite version of Mulligatawny I've tried so far. I love it, but it is a bit spicy, so to make it mild decrease the pepper flakes, use mild curry powder and use a mild chutney. Great over rice and with pita bread. If you make it spicy, it's wonderful with cucumber raita to cool it off!"
Ingredients
Nutritional
- Serving Size: 1 (437.3 g)
- Calories 494.2
- Total Fat - 30 g
- Saturated Fat - 13.3 g
- Cholesterol - 55.6 mg
- Sodium - 2137.8 mg
- Total Carbohydrate - 35.1 g
- Dietary Fiber - 8.2 g
- Sugars - 20.6 g
- Protein - 24.4 g
- Calcium - 89.6 mg
- Iron - 4 mg
- Vitamin C - 37.2 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Chop chicken into small cubes.
Step 2
Heat 1 teaspoon of oil in a small pan. Add chicken and cook through. Set aside.
Step 3
Heat 2 teaspoons of oil in a medium pot. Add apple, onion, carrots, celery and bell pepper. Saute for 5 minutes.
Step 4
Stir in flour, curry powder, ginger, pepper flakes and salt. Cook for 1 minute.
Step 5
Stir in broth, chutney and tomato paste. Bring to a boil. Reduce heat and simmer for 8 minutes.
Step 6
Add chicken and cook for 2 minutes until it's heated through.
Step 7
Sprinkle with parsley or cilantro to serve. Great served over rice and with naan. Also nice served with cucumber raita.
Tips
No special items needed.