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Mulligatawny Soup




1 Tbsp oil, divided

½ pound boneless chicken breasts cut in bite size pieces

1 cup peeled and chopped apple

¾ cup chopped onion

½ cup chopped carrot

½ cup chopped celery

½ cup chopped green pepper

2 Tbsp flour

1 ½ tsp curry powder

½ tsp ground ginger

¼ tsp crushed red pepper

¼ tsp salt

1 quart chicken broth

1/3 cup mango chutney

¼ cup tomato paste

Heat 1 tsp oil in a soup pot over medium high heat. Add chicken and sauté 3 minutes. Remove from pan and set aside. Heat remaining 2 tsp oil in the pan. Add apple, onion, carrots, celery and green pepper and sauté 5 minutes stirring frequently. Stir in the flour, curry powder, ginger, crushed red pepper and salt and cook 1 minute stirring constantly. Slowly add broth stirring constantly to avoid flour clumping. Add chutney and tomato paste. Stir well and bring to a boil. Reduce heat and simmer 8 minutes. Return chicken to pan and cook 2 more minutes or until mixture is thoroughly heated through.

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