Mulligatawny Soup - 09

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

Preparation / Directions:

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.

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