Mulligatawney Soup / Chicken Curry

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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: