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Chicken and Rice Curry Soup

by Ivana Katz (follow)
Ivana is passionate about travel, writing, photography and website design. Visit her at: www.adventurehq.com.au
Dinner (2274)      Chicken (692)      Soup (256)      Rice (247)      Curry (173)     
If you enjoy chicken soup, why not try a different approach. This soup is full of flavour and hearty enough to be a full meal.

Chicken curry soup, chicken soup, Mulligatawny soup

Preparation Time: 25 minutes
Cooking Time: 1 hour 25 minutes
Makes: 4 servings

500g chicken thigh fillets
2 tablespoons plain flour
1 tablespoon curry powder
1 teaspoon ground turmeric
30g butter
1 onion, finely chopped
1 apple, peeled, cored and finely chopped
4 cups chicken stock
1/3 cup basmati rice
1 tablespoon lemon juice
1/4 cup cream
Salt and freshly ground pepper

Chicken curry soup, chicken soup, Mulligatawny soup

Combine plain flour, curry powder and turmeric on a large plate

Chicken curry soup, chicken soup, Mulligatawny soup

Coat chicken in flour mixture

Chicken curry soup, chicken soup, Mulligatawny soup

Heat half the butter in a large pan and cook the chiken over medium heat for 3-4 minutes. Turn frequently. Remove from pain

Chicken curry soup, chicken soup, Mulligatawny soup

Add the remaining butter to the pan, then add the onion, apple and remaining flour mixture and cook for 3 minutes or until soft.

Return the chicken to the pan along with the stock. Bring to the boil.

Chicken curry soup, chicken soup, Mulligatawny soup

Reduce heat and simmer, covered for 1 hour

Add rice during the last 15 minutes and cook until rice is tender

Remove chicken and chop finely.

Return the chicken to the pan. Reheat gently, stir in the lemon juice and cream, but do not allow the soup to boil.

Season to taste with salt and ground pepper

I like this Recipe - 8
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