Webby Posted November 9, 2007 Report Share Posted November 9, 2007 Mulligatawney Soup / Chicken CurryIngredients:375 g chicken breasts1 large onion, finely chopped1 green apple, peeled, cored and diced1 tablespoon curry paste2 tablespoons plain flour3 cups chicken stock1/4 cup basmati rice1 tablespoon chutney1 tablespoon lemon juice1/4 cup creamInstructions: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: Quote Link to comment Share on other sites More sharing options...
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