Mulligatawney Soup / Chicken Curry Ingredients: 375 g chicken breasts 1 large onion, finely chopped 1 green apple, peeled, cored and diced 1 tablespoon curry paste 2 tablespoons plain flour 3 cups chicken stock 1/4 cup basmati rice 1 tablespoon chutney 1 tablespoon lemon juice 1/4 cup cream Instructions: Cut chicken breast into small bite size pieces and place in camp oven with onion, apple, chicken stock, curry paste and flour and lemon juice. Cook on a moderate heat for 1 hour, adding the rice for the last 20 minutes of cooking and stirring in the cream in the final 5 minutes. Serve topped with chutney and seasoning to taste. :chef: