Spicy Mulligatawny Soup ( Chicken )

• 1 tablespoon vegetable oil
• 1/2 lb boneless skinless chicken breast, chopped
• 1 cup gala apples, chopped
• 3/4 cup onion, chopped
• 1/2 cup carrot, chopped
• 1/2 cup celery, chopped
• 1/2 cup green bell pepper, chopped
• 2 tablespoons flour
• 1 tablespoon curry powder
• 1 teaspoon ground ginger
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon salt
• 2 (14 1/2 ounce) cans fat free chicken broth
• 1/3 cup mango chutney
• 1/4 cup tomato paste
• chopped fresh parsley or cilantro, to serve

1. Chop chicken into small cubes.
2. Heat 1 teaspoon of oil in a small pan. Add chicken and cook through. Set aside.
3. Heat 2 teaspoons of oil in a medium pot. Add apple, onion, carrots, celery and bell pepper. Saute for 5 minutes.
4. Stir in flour, curry powder, ginger, pepper flakes and salt. Cook for 1 minute.
5. Stir in broth, chutney and tomato paste. Bring to a boil. Reduce heat and simmer for 8 minutes.
6. Add chicken and cook for 2 minutes until it's heated through.
7. Sprinkle with parsley or cilantro to serve.

vegetable oil, chicken, gala apples, onion, carrot, celery, green bell pepper, flour, curry powder, ground ginger, red pepper, salt, chicken broth, mango, tomato paste, fresh parsley

Taken from www.food.com/recipe/spicy-mulligatawny-soup-chicken-233158 (may not work)