Chicken Mulligatawny and Recipe Swap Day

I decided to make Eating Well's Chicken Mulligatawny for recipe swap day.  It makes (at least) six servings (we got about eight) and was something other than a casserole!  I used 1/2 tsp of the hot curry and 1 tsp of the regular and it still had a kick to it.  I brought the left overs in for lunch and I think it was even better once the flavors had time to meld together!

Chicken Mulligatawny

Ingredients

EVOO spray
2 small onion, diced
3 stalks celery, diced
3 cloves garlic, minced
2 Granny Smith apples, diced

spice mix:
1 1/2 teaspoons hot Madras curry powder or regular curry for less spice
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger

6 cups reduced-sodium chicken broth
1/2 cup brown rice
12 ounces chicken breast tenders, cut into bite-size pieces
1 can garbanzo beans, drained and rinsed
1 cup “lite” coconut milk
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons sliced almonds, toasted 
 
Directions

1.Spray a Dutch oven with EVOO spray and heat over medium-high heat. Add onion, celery and garlic; cook, stirring often, until softened, about 5 minutes.


2. Add apples and spice mix and cook, stirring often, until the apples begin to soften, about 2 minutes. Add broth and rice; bring to a boil. Reduce heat to a simmer and cook, uncovered, for 12 minutes.


2.Add chicken and beans, return to a simmer and cook until the chicken is cooked through and the rice is tender, 8 to 10 minutes more. Stir in coconut milk and return to a simmer. Remove from the heat; stir in lemon juice, salt and pepper. Garnish with almonds.