Spicy Mulligatawny Soup

Yield: 4 servings

The bright and tropical flavours of this soup make it a perfect soup for those cold winter nights.

• 1 Tbsp. vegetable oil, divided
• 250g boneless skinless chicken breast, cut into bite-sized pieces
• 1 cup chopped apple, peeled
• 3/4 cup chopped onion
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 1/2 cup chopped green pepper
• 2 Tbsp. all-purpose flour
• 1 Tbsp. curry powder
• 1 tsp. ground ginger
• 1/2 tsp. red pepper flakes
• 2, (14oz) cans chicken broth
• 1/3 cup Umi’s Kitchen Mango Chatni
• 1/4 cup tomato paste
• Chopped fresh parsley for garnish

1. Heat 1 tsp. oil in a Dutch oven. Saute chicken pieces for 3 minutes. Remove from pan.
2. Heat 2 tsp. oil in Dutch oven. Add apple, onion, carrot, celery and green pepper. Saute for 5 minutes stirring frequently. Stir in flour, curry powder, ginger and red pepper flakes. Cook for 1 minute. Stir in broth, mango chatni and tomato paste and bring to a boil.
3. Reduce heat and simmer for 8 minutes. Return chicken to Dutch oven and cook for 2 more minutes or until mixture is thoroughly heated and chicken is cooked.
4. Sprinkle with parsley and serve.