Recipe: Chicken Mulligatawny

CHICKEN MULLIGATAWNY

1 tablespoon canola oil
1 large yellow onion, diced
2 stalks celery, diced
3 cloves garlic, minced
2 Granny Smith apples, peeled and diced
1 1/2 teaspoons hot Madras curry powder
1/2 teaspoon ground cumin
1/2 teaspoon coriander
1/2 teaspoon ginger
6 cups reduced-sodium chicken broth
1/2 cup white basmati rice
12 ounces chicken breast tenders, cut in bite-size pieces
1 cup lite coconut milk
1 tablespoon lemon juice

Heat oil in Dutch oven over medium-high heat. Add onion, celery and garlic; cook, stirring often, until softened, about 5 minutes.

Add apples, curry powder, cumin, coriander and ginger, and cook, stirring often, until apples begin to soften, about 2 minutes.

Add broth and rice; bring to boil. Reduce heat to a simmer, and cook, uncovered, for 12 minutes.

Add chicken, return to a simmer, and cook until chicken is cooked through and rice is tender, 8 to 10 minutes.

Stir in coconut milk; return to a simmer. Remove from heat; stir in lemon juice. Season well with salt and pepper.

Makes 6 servings
Source: Eating Well for a Healthy Heart Cookbook by Philip A. Ades and the editors of Eating Well magazine