Ingredients

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 (see Tip) 1/2 teaspoon  ground cumin 1/2 teaspoon  ground coriander 1/2 teaspoon  ground ginger 6 cups  reduced-sodium chicken broth 1/2 cup  white basmati rice 12 ounces  chicken breast tenders cut into bite-size pieces 1 cup  lite coconut milk 1 tablespoon  lemon juice 1/4 teaspoon  salt 1/4 teaspoon  freshly ground pepper 3 tablespoons  toasted sliced almonds (see Tip), optional Tip: Hot Madras curry powder, located in the spice aisle of most supermarkets, adds a pleasant level of heat. Substitute regular curry powder for a milder soup.To toast sliced almonds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Description

Chicken Mulligatawny, Recipe

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