Mulligatawny, which literally means “pepper water,” is an English interpretation of an Indian dish. It has seemingly limitless versions, but most have curry and a bit of chicken. We’ve added tart Granny Smith apples, plenty of spice and a touch of coconut milk.

Makes 6 servings, about 1 1/2 cups each

ACTIVE TIME: 45 minutes

TOTAL TIME: 1 hour

EASE OF PREPARATION: Easy

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 sliced almonds, toasted (see Tip), optional

1. Heat oil in a 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 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, 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 (if using).

NUTRITION INFORMATION: Per serving: 230 calories; 6 g fat (3 g sat, 1 g mono); 38 mg cholesterol; 25 g carbohydrate; 20 g protein; 2 g fiber; 284 mg sodium; 128 mg potassium.
2 Carbohydrate Servings
Exchanges: 1 starch, 1/2 fruit, 2 very lean meat, 1 fat

TIP: Tips: 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 chopped nuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Although this dish requires some prep work, it was very easy to make. It's great if you don't like spicy food, but for folks that enjoy a little heat, use the hot curry powder and up the amount of spices. Also, we used brown basmati rice and it was fine. And it's better the next day.

Anonymous, San Francisco, CA

I eat Indian food frequently and was curious to make this variation. It is excellent - easy to make (some time to dice ingredients), sweet and spicy. Nice texture. The apples aren't overpowering and add so much. I do increase the spices to give it more zing. It's almost best the next day. Great served with homemade bread and sharp cheese.

Anonymous, Williston, VT

This was a great dish! Easy, and with lots of distinct flavors and good the next day. The apples were particularly nice and the almonds on top were a good touch.

Anonymous, Walnut Creek, CA

My daughter made this delicious soup. At first glance, I would have thought the recipe was too spicy for my husband. Not true at all. This soup is more sophisticated than regular chicken soup. Loved it.

Tina, Marquette, MI

It is definitely better the next day. I make it a day in advance. I also prefer to up the heat with whole red pepper pods that are easily removed. Try swapping out the veggies from time to time just to change things up... Asparagus holds up well as do carrots and bell peppers.

Anonymous, NJ