Spicy Mulligatawny

• 1 tablespoon vegetable oil, divided
• 1/2 pound skinless, boneless chicken breast, cut into bite-sized pieces
• 1 cup chopped peeled Gala or Braeburn apple
• 3/4 cup chopped onion
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 1/2 cup chopped green bell pepper
• 2 tablespoons all-purpose flour
• 1 tablespoon curry powder
• 1 teaspoon ground ginger
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon salt
• 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
• 1/3 cup mango chutney
• 1/4 cup tomato paste
• Chopped fresh parsley (optional)

1. Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add chicken, and saute 3 minutes. Remove from pan; set aside.
2. Heat 2 teaspoons oil in pan. Add apple and next 4 ingredients (apple through bell pepper); saute 5 minutes, stirring frequently. Stir in the flour and next 4 ingredients (flour through salt); cook 1 minute. Stir in broth, chutney, and tomato paste; bring to a boil.
3. Reduce heat; simmer 8 minutes. Return chicken to pan; cook 2 minutes or until mixture is thoroughly heated. Sprinkle with parsley, if desired.

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

Taken from www.myrecipes.com/recipe/spicy-mulligatawny (may not work)