Mullligatawny Soup, Spicy

• 1 pound of boneless
• skinless chicken breasts
• cut into 1 inch cubes. Salt and Pepper
• to taste. 4 tablespoons extra virgin olive oil
• divided. 1 Gala aple
• peeled
• cored
• cut into 1/2 inch pieces. 1 carrot
• peeled
• cut into 1/4 inch pieces. 2 ribs of celery
• peeled
• cut into 1/4 inch pieces. 1 green bell pepper
• seeded
• cut into 1/4 inch pieces. 1 white onion
• peeled
• cut into 1/2 inch pieces. 2 tablespoons Soy flour. 1 tablespoon curry powder. teaspoon ginger
• powdered. 1/2 teaspoon red pepper flakes. 2 cups chicken stock. 1/3 cup Mango chutney. 6 Ozs. Tomato paste. 2 cups water.

1. In a Dutch oven, over medium-high heat, add 2 tablespoons of oil. When hot, but not smoking, add the chicken and salt and pepper, to taste. Stir continuously until the chicken is white (not browned) on all sides. Remove with a slotted spoon and set aside. Reduce heat to medium, add 2 tablespoons of olive oil. When hot, add the spple, onion, carrot, celery, and bell pepper. Saute 5 minutes, stirring frequently. Add the flour, curry, ginger, and pepper flakes to the mixture. Stir to incorporate. Cook for 2 minutes. Add the chicken stock, chutney, water, and tomato paste to the mixture. Stir thoroughly. Bring mixture to a boil, reduce the heat to simmer, and simmer for 8 minutes. Return the chicken to the mixture and heat the chicken to the temperature of the mixture.

chicken breasts, salt, extra virgin olive oil, aple, cored, carrot, celery, green bell pepper, white onion, curry powder, red pepper

Taken from www.epicurious.com/recipes/member/views/mullligatawny-soup-spicy-1208539 (may not work)