Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   butter
   2      medium        onions -- chopped
   8                    curry leaves (or bay leaves) -- (optional)
   1      tablespoon    curry powder
   6      cups          chicken stock
   4                    chicken thighs -- boned
   1      cup           thinly sliced celery
   2      cups          coconut milk
                        salt and pepper
   2      cups          hot cooked rice
                        lemon slices

Preparation:

Heat butter in a pan and fry onions until golden. Add curry leaves and curry powder and fry for 1 minute longer. Add stock, chicken and celery and simmer for 20 minutes. Remove chicken and dice. Add chicken and coconut milk to soup and bring to almost boiling point again. Adjust seasoning. Serve with rice and lemon slices.