Mulligatawny Soup

Ingredients:

Chicken stock -6 cups
Hot cooked rice -2 cups
Onions - 2 medium (chopped)
Curry powder - 1 tbsp
Chicken thighs - 4 (boned)
Coconut milk -2 cups
Salt -to taste
Pepper (freshly ground) - to taste
Butter - 1.2 oz. (30 grams)
Lemon slices - a few
Curry leaves - 8 (optional)

Preparation:

1. Melt the butter in a large saucepan and gently fry the onions until golden brown.
2. Now add tthe curry leaves and curry powder and fry for another minute or so.
3. Add the stock, chicken and celery and simmer for 20 minuts over medium heat.
4. Remove the chicken and dice into small pieces.
5. Add the diced chicken and coconut milkto the soup and bring amost to boiling point again.
6. Taste for seasoning and adjust accordingly.
7. Serve with rice and lemon slices.
8. Coconut milk gives a lovely, smooth flavour but if you prefer yoghurt, you can substitute the
coconut milk with yoghurt.

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