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MULLIGATAWNY CHICKEN

Category:    Chicken, Soups
Yield: 4 servings
 
      1 tb Oil                                      Salt; to taste
      8    Chicken thighs                           Cayenne pepper; to taste
      2 md Onions; finely diced              1/3 c  Dried lentils
      2    Celery stalks; chopped              1 lb Potatoes; peeled and diced
      1 md Carrot; sliced                      1 ts Dried dill
      2 tb Curry powder                        1 c  Peeled and chopped apples
      3 c  Water                               1 c  Plain yogurt
      3 c  Unfiltered apple cider             12    Sprigs fresh coriander
 
  HEAT THE OIL IN A SOUP POT over medium heat and add the chicken, onions,
  celery, carrots and curry. Cook 15 minutes. Add the water, cider, salt,
  pepper and lentils. Cover and simmer for 30 minutes. Add the potatoes and
  dill, replace cover and cook until potatoes are tender, another 10 minutes.
  Remove from heat, add the apples, stir in the yogurt and pour into a soup
  tureen. Garnish with sprigs of cilantro and serve immediately.
  

 

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