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 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.
   
Chicken Mulligatawny Recipe at Cooking.com

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).