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Chicken Mulligatawny Soup

30 gms butter or olive oil
375 gms (13.2 oz) chicken thigh cutlets, skin and fat removed
1 large onion, finely chopped
1 green apple, peeled, cored and finely chopped
1 Tbsp curry paste
2 Tbsp plain flour
3 cups chicken stock
1/4 cup basmati rice
1 Tbsp chutney
1 Tbsp lemon juice
1/4 cup cream or less
salt and pepper to taste

Heat butter in a large heavy based pan and brown the chicken for
5 minutes, set aside. Add onion, apple and curry paste to the pan.
Cook for 5 minutes, until the onion is soft. Stir in flour, cook
for 2 minutes then add half the stock. Stir until the mixture
boils and thickens Return the chicken to the pan with the remaining
stock. Stir until boiling, reduce the heat, cover and simmer for
45 minutes. Add rice and simmer for another 15 minutes. Remove
the chicken with tongs, bone and dice the meat finely and return
to the pan. Add the chutney, lemon juice, cream and seasoning to
taste. If you prefer a thinner soup add up to a cup of water.


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